Low Sodium Hearty Chicken Chili
Warm up with a bowl of Low Sodium Hearty Chicken Chili, a wholesome and flavor-packed dish perfect for anyone seeking a healthier take on comfort food. This vibrant recipe features a medley of lean chicken breast, colorful bell peppers, and protein-rich kidney and black beans, all simmered in a savory blend of no-salt-added tomatoes and aromatic spices like cumin, chili powder, and paprika. A splash of low sodium chicken broth enhances the depth of flavor, while a final touch of fresh cilantro and zesty lime brightens every bite. With just 15 minutes of prep and 45 minutes to cook, this heart-healthy chili is perfect for busy weeknights or cozy weekends. Whether you’re watching your sodium intake or just love a hearty, satisfying meal, this chili is destined to become a family favorite! Keywords: low sodium recipe, healthy chicken chili, hearty chili, easy chili recipe, weeknight dinner.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 1 large Red bell pepper, chopped
- 1 large Green bell pepper, chopped
- 1 tablespoon Ground cumin
- 1.5 tablespoons Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 cans (14.5 oz each) No-salt-added diced tomatoes
- 1 can (15 oz) No-salt-added tomato sauce
- 1 cup Low sodium chicken broth
- 1 can (15 oz) Canned kidney beans, drained and rinsed
- 1 can (15 oz) Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Start by preparing the chicken breast. Cut it into small bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chicken pieces and cook for about 5-7 minutes, until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté for about 4 minutes until translucent.
Stir in the minced garlic, chopped red and green bell peppers, and cook for another 3 minutes.
Add the cumin, chili powder, paprika, and black pepper to the vegetables and cook for 1 minute to toast the spices.
Return the cooked chicken to the pot and stir well to combine.
Pour in the no-salt-added diced tomatoes, tomato sauce, and low sodium chicken broth. Stir everything together.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.
Add the drained and rinsed kidney beans, black beans, and frozen corn kernels to the pot. Stir well.
Simmer for another 10 minutes, stirring occasionally, until everything is heated through and the flavors have melded together.
Remove from heat and stir in the chopped cilantro.
Ladle the chili into bowls and serve with lime wedges on the side.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 60.8 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7052 mg | 150% | |
*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.
