Low Fat Chicken Chili
Warm up your kitchen with this hearty and flavorful Low Fat Chicken Chili, a perfect guilt-free comfort food that’s packed with protein and bold spices. This recipe combines tender chunks of chicken breast with a medley of vibrant vegetables, fiber-rich black and kidney beans, and sweet bursts of corn, all simmered in a savory low-sodium tomato broth spiced with chili powder, cumin, and paprika. Quick to prep and simple to make, this lightened-up chili is ready in just under an hour, making it the perfect weeknight dinner or meal-prep option. Garnish with fresh cilantro for a zesty finish and enjoy this wholesome, satisfying dish that doesn't skimp on flavor! Perfect for those seeking healthy recipe ideas, high-protein meals, or easy low-fat dinner options.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes (no salt added)
- 2 tablespoons tomato paste
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 cup corn kernels (frozen or canned, drained)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breasts into bite-sized cubes and add them to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned. Remove the chicken and set it aside.
In the same pot, add the diced onion, red bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.
Return the chicken to the pot. Add the chicken broth, diced tomatoes, tomato paste, black beans, kidney beans, and corn. Stir to combine.
Sprinkle in the chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve the chili hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 6.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
