Low Fat Hearty Chicken Chili
Warm, comforting, and packed with bold flavors, this Low Fat Hearty Chicken Chili is the perfect guilt-free meal for busy weeknights or game day gatherings. Featuring tender chunks of lean chicken breast, a colorful medley of bell peppers, black and kidney beans, sweet corn, and a rich tomato base infused with smoky cumin and chili powder, this dish is both nutritious and satisfying. With added freshness from a sprinkle of cilantro and a bright squeeze of lime, it’s a healthy twist on classic chili without sacrificing taste. Ready in just an hour, this protein-packed recipe is a crowd-pleaser that delivers robust flavor while being low in fat—ideal for anyone seeking wholesome comfort food.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 3 units garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned corn, drained
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro
- 1 unit lime
Instructions
Start by cutting the chicken breasts into 1-inch cubes and set aside.
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the red and yellow bell peppers and cook for an additional 2-3 minutes, until the peppers begin to soften.
Add the minced garlic, chili powder, and ground cumin, stirring for about 30 seconds until fragrant.
Add the cubed chicken to the pot and cook, stirring frequently, until the chicken is browned on all sides, about 5 minutes.
Stir in the canned diced tomatoes (with juices), black beans, kidney beans, corn, and chicken broth.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the chili simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
Taste for seasoning and adjust salt and pepper as needed.
Remove the pot from the heat and stir in the chopped cilantro.
Serve the chili hot with a squeeze of fresh lime juice on top for added freshness.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 7871 mg | 342% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 60.4 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 826 mg | 64% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 7673 mg | 163% | |
*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.
