Easy, Homemade Chicken Chili with Pinto Beans and Spices
This chili recipe takes less than hour to make and is packed with protein and fiber to keep you feeling full. I first developed this recipe over 2 years ago, have been making different variations of it since then and I finally found the perfect mix of ingredients! It has a hint of spice and is the perfect, cozy, winter dinner – I like to double the recipe on a lazy Sunday so that I have extra for the busy week ahead. It makes for a great #mealprep item for lunch or dinner throughout the week without tying you down to your kitchen all day on Sunday. It's also delicious with my homemade guacamole!
Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients (serves 4):
16 oz (1 lb) lean ground chicken (I find the 99% extra lean chicken breast tastes dry, so I usually opt for the 92% ground chicken)
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 Tbsp oil (I like to use avocado oil)
1 1/2 C chicken broth (I recommend using a low sodium version and adding salt as needed)
15 oz (1 can) pinto beans, rinsed and drained
1/2 tsp ground black pepper
1/4 tsp salt, plus optional additional salt as desired (you may find you need to add more salt or omit additional salt completely, depending on the amount of sodium in your broth. If using a low sodium broth, I like to add the 1/4 tsp plus an additional dash, as you'll see in the directions below.)
1 tsp cumin
1 tsp chili powder
1 tsp chipotle powder
1/2 tsp oregano
Directions:
1. Warm 1 Tbsp oil in a large pot over medium heat. Add chicken and season with ground black pepper and 1/4 tsp salt. Cook until chicken is cooked through, stirring occasionally, approximately 15-20 minutes.
2. While chicken is cooking, warm remaining oil in a separate, medium-sized pan and add onion, pepper and garlic. Sauté until soft, about 5-7 minutes.
3. Add sautéed vegetables to pot with cooked chicken and sauté another 2-3 minutes, stirring occasionally until chicken and vegetables are slightly browned. Pat beans dry and add to pot. Add broth and spices (cumin, chili powder, chipotle, oregano and dash salt, if desired) and stir all ingredients together.
4. Raise to high heat and bring to a boil. Once boiling, cover and leave lid slightly off balance. Allow chili to boil for about 5 minutes, then lower to medium heat and cook for another 10-15 minutes, with lid slightly off balance, allowing chili to thicken. Serve with gaucamole, cheese, or other desired condiments and enjoy!
Nutritional Analysis Per Serving (1 serving = approximately 1 C chili)
Calories 309 calories, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 90 mg, Carbohydrates 20 g, Fiber 6 g, Protein 29 g, Sodium 397 mg, Calcium 65 mg
*Analysis uses low sodium chicken broth and ground chicken (not extra lean)