Low Fat Hot Chicken Chili Recipe

Name: Low Fat Hot Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups yellow onions, coarsely chopped; 1 ½ cups green bell peppers, coarsely chopped; 4 fresh garlic cloves, minced; 1 12 lbs boneless skinless chicken breasts, medium-large dice; ¼ cup chili powder; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon dried chipotle powder; ½ teaspoon salt; 1 ½ cups new mexico peppers, roasted, peeled, diced; 2 (14 ounce) cans diced tomatoes with juice; 2 cups de-fatted chicken stock; 1 ½ cups hard apple cider (or dark beer or dry white wine); 1 (6 ounce) can tomato paste; 2 tablespoons pureed chipotle chiles; 3 bay leaves; 2 (15 ounce) cans garbanzo beans, drained; 1 teaspoon cayenne

Servings: persons

4 cups yellow onions, coarsely chopped
1 ½ cups green bell peppers, coarsely chopped
4 fresh garlic cloves, minced
1 12 lbs boneless skinless chicken breasts, medium-large dice
¼ cup chili powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dried chipotle powder
½ teaspoon salt
1 ½ cups new mexico peppers, roasted, peeled, diced
2 (14 ounce) cans diced tomatoes with juice
2 cups de-fatted chicken stock
1 ½ cups hard apple cider (or dark beer or dry white wine)
1 (6 ounce) can tomato paste
2 tablespoons pureed chipotle chiles
3 bay leaves
2 (15 ounce) cans garbanzo beans, drained
1 teaspoon cayenne

1
Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
2
Add chicken and cook 2 minutes or until just cooked, stirring constantly.
3
Add chili powder, ground cumin, ground coriander, chipotle powder, and salt.
4
Cook 1 minute, stirring constantly.
5
Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves.
6
Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
7
Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
8
Discard bay leaves and serve as-is or over rice.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 cups yellow onions, coarsely chopped, 1 ½ cups green bell peppers, coarsely chopped, 4 fresh garlic cloves, minced, 1 12 lbs boneless skinless chicken breasts, medium-large dice, and more.

Yes, Low Fat Hot 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.

That's it — enjoy your meal!

Low Fat Hot Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions