The freshness of this healthy chicken chili shines in every spoonful. Packed with vegetables and bright, clean flavors, this chili stays light without sacrificing taste.
Healthy Chicken Chili Recipe
Chili can be both hearty and healthy. Using lean chicken breast instead of beef or pork cuts calories and fat while still delivering satisfying protein. Fresh vegetables, tomato, and a well-balanced spice mix give the chili depth and warmth so you never feel like you’re missing out. This version highlights fresh ingredients and simple techniques for a flavorful, lower-fat meal.
Video: Low Carb Chicken Chili
Best Toppings for Chili?
You can enjoy a generous bowl of this fresh, healthy chili guilt-free, or add a few indulgent touches if you like. Ideas:
- Low-fat sour cream: a small dollop adds creaminess without much added fat.
- Non-fat Greek yogurt: a tangy, protein-rich substitute that also provides probiotics.
- Low-fat or non-dairy cheese: a light sprinkle adds richness.
- Bed of greens: serve the chili over chopped lettuce or arugula for extra freshness.
- No beans for lower carbs: omit the beans and add more vegetables to keep it hearty while reducing carbs.
- Chicken chili salad: spoon the chili over mixed greens for a satisfying, healthy meal.
FRESH & HEALTHY CHICKEN CHILI
Yield:
8 servings
8 servings
Prep Time:
10 mins
10 mins
Cook Time:
40 mins
40 mins
Total Time:
50 mins
50 mins
Simmer the chili on low for 20–30 minutes to deepen the flavors. If you prefer a thinner consistency, add water during the simmer until you reach the texture you like.
Ingredients
- 1 Tablespoon (15 ml) olive oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 1 pound (340 g) chicken breast or cutlets, cut into bite-sized pieces
- 2 large tomatoes (about 454 g), small dice
- 2 Tablespoons (85 g) tomato paste
- 1 cup (240 ml) water
- 2 Tablespoons (30 ml) chili powder
- 2 teaspoons (10 ml) ground cumin
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) dried oregano
- 1 teaspoon (5 ml) kosher or sea salt, or more to taste
- 1 cup (425 g) canned black beans, drained
- 2 stalks celery, small dice
- 1 large bell pepper, small dice
Instructions
-
Heat a large pan over medium heat. Add olive oil, then the minced onion and garlic. Cook until the onion is translucent. Add the chicken and cook until the pieces are white on the outside.
-
Stir in the diced tomatoes, tomato paste, water, chili powder, cumin, paprika, oregano, and salt. Combine well and bring just to a simmer. Cook about 2 minutes to let the spices bloom.
-
Add the black beans, celery, and bell pepper. Stir everything together. If the mixture seems too thick, add a little more water. Bring to a boil briefly, then reduce the heat to a low simmer.
-
Simmer the chili for 20–30 minutes, stirring occasionally, until flavors meld and the chili reaches your preferred consistency. Adjust seasoning to taste.
-
(Optional) Serve with a small dollop of low-fat sour cream or non-fat Greek yogurt and a sprinkle of low-fat or non-dairy cheese if desired.
Video
Nutrition Information per Serving
Calories: 135 kcal
,
Carbohydrates: 11 g
,
Protein: 15 g
,
Fat: 4 g
,
Fiber: 4 g
,
Sodium: 518 mg
,
Carbohydrates: 11 g
,
Protein: 15 g
,
Fat: 4 g
,
Fiber: 4 g
,
Sodium: 518 mg
Course: Soup
Cuisine: Gluten-free, Low Carb, Paleo
Calories: 135
- This recipe was originally published in 2018 and updated with a new video in 2020.
- Enjoy the chili as written or customize toppings and ingredients to suit your diet and preferences.