Description
A comforting and hearty chicken and vegetable chili made with lean chicken, beans, and a medley of vegetables simmered in a rich tomato-based broth. Perfect for a wholesome, warming meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same pot, sauté onion and garlic until softened, about 3-4 minutes.
- Add bell peppers and zucchini, and cook for another 5 minutes.
- Return chicken to the pot and stir in black beans, kidney beans, corn, and crushed tomatoes.
- Add chili powder, cumin, paprika, salt, and pepper. Mix well.
- Pour in chicken broth and bring the mixture to a boil.
- Reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Adjust seasoning if needed, then serve hot.
Notes
- You can use ground chicken or turkey instead of diced chicken breasts.
- Adjust the chili powder to your heat preference.
- Top with fresh cilantro, shredded cheese, or avocado if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 55mg