Chicken Chili Recipe

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Chicken Chili

sylvia bourque


This is a low fat recipe from looneyspoons and can be low in sodium by using no-salt added tomatoes and reduced sodium chili sauce. You can also use sodium reduced beans and make sure you rinse them well to remove more salt. You can also substitute the red kidney beans for black beans as well.

pinch tips: Slow Cooker/Crock Pot Hints


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6 servings


10 Min


30 Min


Stove Top


1 1/2 c
chopped red onions
3 clove
garlic, minced
1 1/2 c
chopped sweet green pepper
jalapeno peppers, seeded and minced
3 c
chopped cooked chicken breast
1 can(s)
tomatoes, undrained, cut up
1 c
tomato based chili sauce
1 1/2 c
low sodium reduced fat chicken broth
1 1/2 Tbsp
chili powder
1 Tbsp
each dijon mustard and lite worcestershire sauce
2 tsp
ground cumin
1 tsp
dried oregano
1/4 tsp
each cayenne pepper and black pepper
1 can(s)
red kidney beans, drained and rinsed
1 can(s)
white kidney beans, drained and rinsed
1 1/3 c
shredded reduced fat cheddar cheese

Directions Step-By-Step

Spray a large saucepan with non stick spray. Add onions, garlic, green peppers, and jalapenos. Cook over medium heat until tender, about 7 minutes.
Add remaining ingredients, except kidney beans and cheese. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally. Add kidney beans and cook 5 more minutes. Ladle chili into individual bowls and top each with a sprinkle of cheese.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Canadian
Dietary Needs: Low Fat, Low Sodium
Other Tag: Healthy