Heart Healthy
This recipe lives up to its name: This comfort food can be quickly prepped and cooked and on your dinner table in about 30 minutes.
Print Recipe
Quick Chicken Chili
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Servings:
4
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Serving Size :
heaping 1 1/2 cups
Ingredients
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Directions
Tip: Click on step to mark as complete.
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In a large pot or Dutch oven, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 3 to 4 minutes, or until the chicken is no longer pink in the center, stirring frequently. (If using the ground chicken or turkey, cook for 5 minutes or until fully browned, breaking up the pieces with a spoon.) Transfer the chicken to a large plate. -
In the same skillet, still over medium-high heat, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Add the onion, bell pepper, garlic, and jalapeño. Cook for 3 to 4 minutes, or until the vegetables are soft, stirring frequently. -
Stir in the chicken, beans, broth, cumin, pepper, and chili powder. Bring to a boil. Reduce the heat to low. Simmer for 10 minutes. -
Spoon the chili into bowls. Top each with the sour cream. Sprinkle with the cilantro.
Tip: When cutting chicken into pieces for a soup, stir-fry, or chili recipe such as this one, compare prices between chicken breast halves and chicken tenderloins. For a more inexpensive option, buy a 4-pound whole chicken and use the breast meat for this recipe. Save the wings and legs for another use.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 344 | |
|---|---|---|
| Total Fat | 3.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 1.0 g | |
| Cholesterol | 73 mg | |
| Sodium | 174 mg | |
| Total Carbohydrate | 41 g | |
| Dietary Fiber | 10 g | |
| Sugars | 7 g | |
| Protein | 39 g | |
Dietary Exchanges
4 lean meat, 1 vegetable, 2 1/2 starch
-
Servings:
4
-
Serving Size :
heaping 1 1/2 cups
Ingredients
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Tip: Click on step to mark as complete.
-
In a large pot or Dutch oven, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 3 to 4 minutes, or until the chicken is no longer pink in the center, stirring frequently. (If using the ground chicken or turkey, cook for 5 minutes or until fully browned, breaking up the pieces with a spoon.) Transfer the chicken to a large plate. -
In the same skillet, still over medium-high heat, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Add the onion, bell pepper, garlic, and jalapeño. Cook for 3 to 4 minutes, or until the vegetables are soft, stirring frequently. -
Stir in the chicken, beans, broth, cumin, pepper, and chili powder. Bring to a boil. Reduce the heat to low. Simmer for 10 minutes. -
Spoon the chili into bowls. Top each with the sour cream. Sprinkle with the cilantro.
Tip: When cutting chicken into pieces for a soup, stir-fry, or chili recipe such as this one, compare prices between chicken breast halves and chicken tenderloins. For a more inexpensive option, buy a 4-pound whole chicken and use the breast meat for this recipe. Save the wings and legs for another use.