Chicken Chili

Chicken Chili Recipe

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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.


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6 servings
10 Min
30 Min
Stove Top


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  • 1 1/2 c
    chopped red onions
  • 3 clove
    garlic, minced
  • 1 1/2 c
    chopped sweet green pepper
  • 3
    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

How to Make Chicken Chili


  1. Spray a large saucepan with non stick spray. Add onions, garlic, green peppers, and jalapenos. Cook over medium heat until tender, about 7 minutes.
  2. 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.

Printable Recipe Card

About Chicken Chili

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

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