Low Fat Chicken Chili for Two
Warm, hearty, and bursting with bold flavors, this Low Fat Chicken Chili for Two is the perfect cozy meal for a date night or a weeknight dinner. Made with lean boneless chicken breast, fiber-rich black and kidney beans, and a medley of aromatic spices like chili powder, cumin, and smoked paprika, this recipe delivers all the comforting goodness of classic chili without the extra calories. Fresh red bell pepper and diced tomatoes add a pop of natural sweetness, while a garnish of cilantro and a squeeze of lime provide a fresh, tangy finish. Ready in just 40 minutes with simple, wholesome ingredients, this dish is a delicious balance of health and indulgence, ideal for those seeking a flavorful, low-fat meal. Serve it with your favorite toppings or enjoy it as is for a satisfying bowl of robust chili goodness.
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Recipe Information
Ingredients
- 1 teaspoons olive oil
- 1 piece (about 6 ounces) boneless, skinless chicken breast
- 0.5 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 medium red bell pepper, finely diced
- 1 teaspoons chili powder
- 0.5 teaspoons ground cumin
- 0.25 teaspoons smoked paprika
- 1 cups diced tomatoes, no salt added
- 0.5 cups low-sodium chicken broth
- 0.5 cups cooked black beans, rinsed and drained
- 0.5 cups cooked kidney beans, rinsed and drained
- 2 tablespoons fresh cilantro, chopped
- 2 pieces lime wedges
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
Instructions
Heat the olive oil in a medium saucepan or skillet over medium heat.
Season the chicken breast with a pinch of salt and pepper, then add it to the pan. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion, minced garlic, and diced red bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the chili powder, ground cumin, and smoked paprika, cooking for 1 minute to toast the spices.
Add the diced tomatoes, chicken broth, black beans, and kidney beans. Bring the mixture to a simmer.
Shred or dice the cooked chicken breast and add it back to the pan. Stir everything together and allow the chili to simmer for 10-15 minutes, letting the flavors meld.
Taste the chili and adjust seasoning with additional salt and pepper if needed.
Divide the chili between two bowls. Garnish with chopped fresh cilantro and serve with a lime wedge on the side for a bright, zesty finish.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 14.0 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1900 mg | 40% | |
*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.
