Healthy Chicken Chili in 30 Minutes

Healthy Chicken Chili in 30 Minutes

The crisp air and cool temps beg for steaming hot bowls of cozy chili on the dinner table. Preferably while wearing fuzzy slippers, fleecy jammies, and zero grease on your elbows.

Okay, I can’t guarantee the fuzzy fleece, but you can have satisfying bowls of delicious chicken chili on the table in 30 minutes with minimal effort. In fact, this chicken chili comes together from beginning to end all one pot, which means fewer dishes and easy cleanup.

That this chicken chili is healthy doesn’t detract from the marvelous fact that it’s immensely flavorful. We’ve got our own phrase for this type of win-win situation: easy on the waist, big on taste. If you love chicken chili try this white chicken chili next!

“Cook Smarter” Strategy for Chicken Chili

• We make this healthy one-pot chicken chili in a jiffy by using something we frequently have in the fridge – rotisserie chicken. Do yourself a favor and grab a rotisserie chicken when you go shopping, even if you already had macaroni and cheese planned for dinner.
• Freshly cooked, store-bought rotisserie chicken can keep for several days in the fridge. Use it for our Healthier Rotisserie Chicken Salad and Chicken Enchilada Casserole, too.
• I prefer to chop my own bell peppers and onions, but you can absolutely use the pre-chopped tri-pepper blends from the produce section of most grocery stores. You can also chop your bell peppers/onions on the weekend and place in airtight container to chill or freeze until ready to use.
• Don’t throw out the juices of your canned tomatoes for this recipe – the juices of those crushed tomatoes provide amazing flavor. Nothing’s going to waste here.
• Toss in aromatic seasonings such as cumin and paprika, but do make sure they’re still fresh and haven’t lost their flavor.
• Top with your favorite toppings, if you wish, and you’re done – soup’s on.

P.S. Crispy corn tortilla chips, shredded cheese, and fresh herbs make this chicken chili extra tantalizing.

Variations and Ingredient Substitutions

• Try cooked, shredded turkey in place of the chicken. Or, quickly cook up a pound of ground meat (turkey, beef, or sausage) and use it as the main protein.
• If using cooked ground beef, feel free to use beef broth in place of chicken broth.
• We love using fire roasted tomatoes whenever possible, which provide extra boost of flavors.
• Feel free to add your choice of beans: chickpeas, black beans, or Northern beans all work well.
• Try serving with honey cornbread or perfectly cooked brown rice.

Also Try this easy beef stew with potatoes:

Healthy One-Pot Chicken Chili

4.70 from 43 ratings

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This Healthy One-Pot Chicken Chili takes only 30 minutes to cook and tastes like a cool-weather dream! Whatever the season, everyone you serve this chili to will be going back for seconds.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 8

Author: Amy Dong

Ingredients  

1x2x3x

• 3 tablespoons olive oil
• 2 medium onions, roughly chopped
• 6 garlic cloves, roughly chopped
• 4 bell peppers, mixed colors, seeded/roughly chopped
• 2 ½ teaspoons kosher salt
• 2 ½ teaspoons chili powder
• 2 teaspoons granulated sugar
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 2 cans, 28 oz. each crushed tomatoes, with all juices
• 1 whole, cooked rotisserie chicken, meat shredded
• 2 cups good quality chicken broth
• Optional for Serving: chopped cilantro or parsley, shredded cheese, corn tortilla chips

Instructions

• In a large Dutch oven or heavy pot, heat oil until hot. Add onions and garlic. Stir on medium-high heat 3 minutes or until tender. Add bell peppers, salt, chili powder, sugar, cumin, and paprika; stir 2 minutes on medium-high heat.
• Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes.
• Serve with optional toppings, as desired. Chili keeps well covered and chilled for several days. (In fact, flavor intensifies wonderfully the next day.)

Notes

Variations: try cooked, shredded turkey in place of the chicken. Or, quickly cook up a pound of ground meat (turkey, beef, or sausage) and use it as the main protein.

If using cooked ground beef, feel free to use beef broth in place of chicken broth.

We love using fire roasted tomatoes whenever possible, which provide extra boost of flavors.

Feel free to add your choice of beans: chickpeas, black beans, or Northern beans work well.

Try serving with honey cornbread or perfectly cooked brown rice.

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Nutrition (per serving)

Calories: 144kcal | Carbohydrates: 14.4g | Protein: 7.2g | Fat: 7.3g | Saturated Fat: 1.2g | Cholesterol: 14.4mg | Sodium: 774.8mg | Fiber: 3.7g | Sugar: 8.4g

Course: Dinner

Cuisine: Tex-Mex

Diet: Low Fat

Method: Stovetop

Chili for Chilly Nights…

1. Butternut Squash Chili: this is meant for all those fall and winter evenings. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy dinner. Great for groups as well.

2. Lentil Black Bean Chili: a fabulous meatless chili; it’s hearty, full of flavor, and so delicious you won’t even miss the meat. A healthy and succulent way to get on the lentil train.

3. Slow Cooker Chili with Black Beans and Corn: absolutely scrumptious. It’s healthy, hearty, and is easily made in your Crock Pot. Stovetop option included.