(Low-Fat) Chicken Chili Recipe

Name: (Low-Fat) Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 3/4 pounds ground chicken breast; 1 teaspoon kosher salt; 2 garlic cloves, minced; 1 medium onion, finely diced; 2 tablespoons Mexican-style hot chili powder; 1 teaspoon ground cumin; 1 (14.5 oz.) can chicken broth; 1 (14 oz.) can crushed tomatoes; 2 tablespoons tomato paste; 1 (1 lb.) bag frozen bell-pepper strips, thawed; 1 (15 oz.) can small red beans, drained and rinsed; Shredded cheese, optional; Chopped scallions, optional; Tortilla chips, optional

Servings: persons

1 tablespoon vegetable oil
1 3/4 pounds ground chicken breast
1 teaspoon kosher salt
2 garlic cloves, minced
1 medium onion, finely diced
2 tablespoons Mexican-style hot chili powder
1 teaspoon ground cumin
1 (14.5 oz.) can chicken broth
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 (1 lb.) bag frozen bell-pepper strips, thawed
1 (15 oz.) can small red beans, drained and rinsed
Shredded cheese, optional
Chopped scallions, optional
Tortilla chips, optional

1
Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
2
Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.
3
Serve with cheese, scallions and tortilla chips, if desired.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 3/4 pounds ground chicken breast, 1 teaspoon kosher salt, 2 garlic cloves, minced, and more.

Yes, (Low-Fat) Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

(Low-Fat) Chicken Chili

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