Chicken Bell Pepper Chili Weight Watchers

Bursting with vibrant colors and bold flavors, this Chicken Bell Pepper Chili Weight Watchers recipe is a hearty yet wholesome spin on a classic comfort food. Packed with lean protein from tender chicken breast and nutrient-rich red, green, and yellow bell peppers, this chili is a fiber-filled feast thanks to the addition of black and kidney beans. A zesty blend of chili powder, cumin, and smoked paprika infuses the dish with a deep, smoky flavor, while low-sodium chicken broth and canned diced tomatoes keep it light and healthy. Ready in just 50 minutes, this one-pot meal is perfect for busy weeknights or meal prep. Serve it piping hot, topped with fresh cilantro and a dollop of creamy nonfat Greek yogurt for a guilt-free indulgence that fits seamlessly into a Weight Watchers plan.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Boneless skinless chicken breast
• 1 tbsp Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 medium Yellow bell pepper, diced
• 14 oz Canned diced tomatoes (no salt added)
• 2 cups Low-sodium chicken broth
• 1 cup Canned black beans, rinsed and drained
• 1 cup Canned kidney beans, rinsed and drained
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped (for garnish)
• 0.25 cup Nonfat plain Greek yogurt (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Cut the chicken breast into bite-sized pieces. Add them to the pot and cook for 5-7 minutes, stirring frequently, until the chicken is browned on all sides. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.

Step 4

Add the red, green, and yellow bell peppers to the pot. Cook for another 3-4 minutes, stirring occasionally, until the peppers begin to soften.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Return the chicken to the pot. Add the canned diced tomatoes, chicken broth, black beans, and kidney beans. Stir to combine.

Step 7

Bring the chili to a simmer, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Taste the chili and adjust the seasoning with additional salt or pepper if needed.

Step 9

Serve hot in bowls, garnished with fresh cilantro and a dollop of nonfat plain Greek yogurt if desired.

Nutrition Facts

Serving size	(2447.8g)

Amount per serving	% Daily Value*
Calories	1587.9

Total Fat 34.1g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 344.2mg	0%
Sodium 2547.3mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 43.0g	0%
Total Sugars 35.7g
Protein 175.6g	0%

Vitamin D 0IU	0%
Calcium 493.0mg	0%
Iron 18.8mg	0%
Potassium 4284.5mg	0%

*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.

Source of Calories

Fat: 19.4%

Protein: 44.4%

Carbs: 36.2%