Healthy Chicken Chili
This healthy chicken chili is a guilt-free chicken chili recipe that’s hearty, full of bold flavors, and high in protein. Perfect for an easy chicken chili dinner or meal prep!
Ingredients
- 1 pound lean ground chicken
- 1 medium onion chopped
- 1 medium sweet red pepper chopped
- 4 cloves garlic minced
- 2 cans (15 ounces each) pinto beans rinsed and drained
- 1 can (28 ounces) diced tomatoes undrained
- 1 cup water
- 1 tablespoon tomato paste
- 2 tablespoons baking cocoa
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 4 cups hot cooked brown rice
- Optional toppings Greek yogurt, reduced-fat shredded cheddar cheese, sliced jalapeno peppers
Instructions
- Heat a large Dutch oven over medium heat. Add the ground chicken, onion, red pepper, and garlic. Cook for 6-8 minutes, stirring frequently, until the chicken is no longer pink and the vegetables are tender. Break up the chicken into crumbles as it cooks. Drain any excess fat.
- Stir in the pinto beans, diced tomatoes with their juices, water, tomato paste, baking cocoa, chili powder, cumin, ground black pepper, and salt.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the flavors meld together.
- While the chili simmers, prepare the brown rice according to package instructions.
- To serve, spoon chili over bowls of warm brown rice. Add optional toppings like a dollop of Greek yogurt, a sprinkle of reduced-fat cheddar cheese, or a few sliced jalapenos for a spicy kick.
Notes
This recipe freezes well for meal prep and can be adjusted to fit keto or vegan diets. Don't skip the baking cocoa—it enhances the flavor.