Low Fat Chicken Chili

Warm up your kitchen with this hearty and flavorful Low Fat Chicken Chili, a perfect guilt-free comfort food that’s packed with protein and bold spices. This recipe combines tender chunks of chicken breast with a medley of vibrant vegetables, fiber-rich black and kidney beans, and sweet bursts of corn, all simmered in a savory low-sodium tomato broth spiced with chili powder, cumin, and paprika. Quick to prep and simple to make, this lightened-up chili is ready in just under an hour, making it the perfect weeknight dinner or meal-prep option. Garnish with fresh cilantro for a zesty finish and enjoy this wholesome, satisfying dish that doesn't skimp on flavor! Perfect for those seeking healthy recipe ideas, high-protein meals, or easy low-fat dinner options.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes (no salt added)
• 2 tablespoons tomato paste
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 1 cup corn kernels (frozen or canned, drained)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

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

Step 2

Cut the chicken breasts into bite-sized cubes and add them to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion, red bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.

Step 4

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

Step 5

Sprinkle in the chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.

Step 7

Taste and adjust the seasoning if needed.

Step 8

Serve the chili hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(2337.6g)

Amount per serving	% Daily Value*
Calories	1717.1

Total Fat 37.4g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 3072.9mg	0%
Total Carbohydrate 163.8g	0%
Dietary Fiber 41.3g	0%
Total Sugars 43.5g
Protein 186.1g	0%

Vitamin D 4.5IU	0%
Calcium 380.4mg	0%
Iron 19.1mg	0%
Potassium 4506.3mg	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: 42.9%

Carbs: 37.7%