Low Fat Hearty Chicken Chili

Warm up your kitchen and your soul with this Low Fat Hearty Chicken Chili—a wholesome, flavor-packed dish that's as nutritious as it is satisfying. Featuring tender chunks of lean chicken breast, vibrant red and yellow bell peppers, and a medley of black beans, kidney beans, and sweet corn, this chili is brimming with protein, fiber, and colorful veggies. The addition of chili powder, cumin, and fresh cilantro gives it a bold yet balanced kick, while a squeeze of lime adds a refreshing citrus finish. Ready in just an hour, this one-pot meal is perfect for busy weeknights or cozy weekends. Plus, it's low in fat and made with wholesome ingredients like low-sodium broth to keep it heart-healthy. Serve it with your favorite toppings or enjoy it on its own—this crowd-pleaser makes six generous servings to keep everyone coming back for more!

Nutriscore Rating: 81/100

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 onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 3 units garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned corn, drained
• 2 cups low sodium chicken broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped fresh cilantro
• 1 unit lime

Directions

Step 1

Start by cutting the chicken breasts into 1-inch cubes and set aside.

Step 2

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Add the red and yellow bell peppers and cook for an additional 2-3 minutes, until the peppers begin to soften.

Step 4

Add the minced garlic, chili powder, and ground cumin, stirring for about 30 seconds until fragrant.

Step 5

Add the cubed chicken to the pot and cook, stirring frequently, until the chicken is browned on all sides, about 5 minutes.

Step 6

Stir in the canned diced tomatoes (with juices), black beans, kidney beans, corn, and chicken broth.

Step 7

Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low.

Step 8

Cover the pot and let the chili simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.

Step 9

Taste for seasoning and adjust salt and pepper as needed.

Step 10

Remove the pot from the heat and stir in the chopped cilantro.

Step 11

Serve the chili hot with a squeeze of fresh lime juice on top for added freshness.

Nutrition Facts

Serving size	(3582.3g)

Amount per serving	% Daily Value*
Calories	2600.0

Total Fat 64.8g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 8.2g
Cholesterol 401.4mg	0%
Sodium 7870.7mg	0%
Total Carbohydrate 298.4g	0%
Dietary Fiber 84.5g	0%
Total Sugars 60.4g
Protein 220.8g	0%

Vitamin D 4.5IU	0%
Calcium 826.3mg	0%
Iron 35.2mg	0%
Potassium 7672.6mg	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: 21.9%

Protein: 33.2%

Carbs: 44.9%