Low Sodium Hearty Chicken Chili

Warm up your kitchen with this Low Sodium Hearty Chicken Chili, a flavorful and wholesome one-pot meal perfect for cozy nights or meal prepping. Crafted with juicy chicken breast, a medley of colorful bell peppers, and warming spices like cumin and chili powder, this recipe delivers bold flavor without the added salt. Packed with nutrient-dense ingredients like no-salt-added tomatoes, kidney beans, black beans, and sweet corn, this dish is both heart-healthy and satisfying. Simmered to perfection in low sodium chicken broth, it’s finished with a burst of freshness from chopped cilantro and a tangy squeeze of lime. Ready in just under an hour and serving six, this chili is ideal for those seeking a comforting yet low-sodium dinner option that doesn't compromise on taste.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 1 large Red bell pepper, chopped
• 1 large Green bell pepper, chopped
• 1 tablespoon Ground cumin
• 1.5 tablespoons Chili powder
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 2 cans (14.5 oz each) No-salt-added diced tomatoes
• 1 can (15 oz) No-salt-added tomato sauce
• 1 cup Low sodium chicken broth
• 1 can (15 oz) Canned kidney beans, drained and rinsed
• 1 can (15 oz) Canned black beans, drained and rinsed
• 1 cup Frozen corn kernels
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Start by preparing the chicken breast. Cut it into small bite-sized pieces.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the chicken pieces and cook for about 5-7 minutes, until browned on all sides. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the chopped onion and sauté for about 4 minutes until translucent.

Step 5

Stir in the minced garlic, chopped red and green bell peppers, and cook for another 3 minutes.

Step 6

Add the cumin, chili powder, paprika, and black pepper to the vegetables and cook for 1 minute to toast the spices.

Step 7

Return the cooked chicken to the pot and stir well to combine.

Step 8

Pour in the no-salt-added diced tomatoes, tomato sauce, and low sodium chicken broth. Stir everything together.

Step 9

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.

Step 10

Add the drained and rinsed kidney beans, black beans, and frozen corn kernels to the pot. Stir well.

Step 11

Simmer for another 10 minutes, stirring occasionally, until everything is heated through and the flavors have melded together.

Step 12

Remove from heat and stir in the chopped cilantro.

Step 13

Ladle the chili into bowls and serve with lime wedges on the side.

Nutrition Facts

Serving size	(3280.3g)

Amount per serving	% Daily Value*
Calories	2277.5

Total Fat 55.0g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 390.1mg	0%
Sodium 3632.1mg	0%
Total Carbohydrate 265.3g	0%
Dietary Fiber 79.5g	0%
Total Sugars 60.8g
Protein 200.5g	0%

Vitamin D 0IU	0%
Calcium 707.5mg	0%
Iron 31.5mg	0%
Potassium 7052.5mg	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: 21.0%

Protein: 34.0%

Carbs: 45.0%