Description
A flavorful, hearty chicken chili recipe with zero points, perfect for those following a weight management or points-based plan.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) no-salt-added diced tomatoes
- 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
- 1 can (15 oz) no-salt-added black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt-free seasoning blend, to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- In a large pot or Dutch oven, sauté onion and bell pepper over medium heat until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chili powder, cumin, paprika, and oregano, cooking briefly to toast the spices.
- Add shredded chicken, diced tomatoes (with juices), kidney beans, black beans, and chicken broth.
- Bring to a simmer, then reduce heat and let cook for 15–20 minutes to allow flavors to meld.
- Adjust seasoning with salt-free blend, to taste.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- Use cooked rotisserie chicken for convenience.
- For more heat, add chopped jalapeño or a dash of cayenne pepper.
- Freeze leftovers in individual portions for easy future meals.
Nutrition
- Serving Size: 1 cup (about 240 mL)
- Calories: 200
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg