Whole30 Hearty Chicken Chili
Dive into the delicious comfort of Whole30 Hearty Chicken Chili, a wholesome and nourishing meal designed to satisfy both your taste buds and dietary goals. Packed with tender chicken breast, vibrant bell peppers, and a medley of fresh vegetables, this chili is slow-simmered in a savory blend of chili powder, cumin, paprika, and a hint of cayenne for just the right kick. The rich tomato base and fragrant spices create layers of flavor that make this dish irresistibly hearty and satisfying. Perfect for meal prep or family dinners, it’s gluten-free, dairy-free, and fully compliant with Whole30 guidelines. Serve it up with creamy avocado slices, fresh cilantro, and a bright squeeze of lime for a zesty finish. Ready in about an hour, this healthy chicken chili recipe transforms weeknight meals into something truly special.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 whole medium onions
- 4 whole garlic cloves
- 2 whole red bell peppers
- 1 whole green bell pepper
- 3 whole carrots
- 3 whole celery sticks
- 1.5 pounds boneless, skinless chicken breasts
- 28 ounces diced tomatoes (canned)
- 6 ounces tomato paste
- 4 cups chicken broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 whole avocados
- 0.5 cup cilantro
- 1 whole lime
Instructions
Dice the onions, garlic cloves, red and green bell peppers, carrots, and celery into small, uniform pieces.
Heat the olive oil in a large pot over medium heat. Add the diced onions and garlic, sautéing until the onions are translucent, about 3-4 minutes.
Add the bell peppers, carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
Add the diced tomatoes, tomato paste, and chicken broth to the pot. Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens slightly and the chicken is fully cooked.
While the chili is simmering, prepare the toppings: dice the avocados, chop the cilantro, and cut the lime into wedges.
Once the chili is done, taste and adjust the seasoning if necessary.
Serve hot, garnished with diced avocado, cilantro, and a squeeze of lime juice.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1560 mg | 33% | |
*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.
