Whole30 Chili Chicken
Dive into a bowl of flavor-packed, Whole30-compliant comfort food with this hearty Chili Chicken recipe. Featuring tender, bite-sized pieces of chicken breast, vibrant bell peppers, and a medley of warming spices like chili powder, cumin, and paprika, this dish strikes the perfect balance of smoky, savory, and spicy. Simmered with no-salt-added diced tomatoes and a splash of chicken broth, it’s a health-conscious twist on classic chili that’s both rich in flavor and nutrient-packed. Ready in just 50 minutes, this gluten-free, dairy-free recipe is perfect for busy weeknights or meal prep. Top it off with creamy avocado slices and fresh cilantro for a satisfying, wholesome finish. Whether you’re following a Whole30 plan or just looking for a cozy, crowd-pleasing meal, this Chili Chicken will not disappoint!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3 cloves garlic cloves
- 28 ounces diced tomatoes, no salt added
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 1 large avocado
Instructions
Begin by preparing the vegetables. Dice the yellow onion and both bell peppers. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Dice the chicken breasts into bite-sized pieces and add to the pot. Sauté until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil, followed by the diced onion and bell peppers. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Return the cooked chicken to the pot. Add the diced tomatoes with their juices, chicken broth, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir all ingredients to combine well.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Taste and adjust seasonings if necessary.
To serve, ladle the chili into bowls. Garnish with fresh cilantro and slices of avocado.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 41.3 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4719 mg | 100% | |
*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.
