Heart-Healthy Chili Verde

Warm up your meals with this savory and satisfying Heart-Healthy Chili Verde, a lighter twist on a traditional favorite that’s as good for your heart as it is for your taste buds. Packed with lean protein from tender chicken breast and brimming with nutrient-rich ingredients like tomatillos, green bell peppers, and white beans, this chili is a vibrant blend of flavors with a spicy kick from fresh jalapeños. Infused with aromatic spices like cumin, coriander, and oregano, it simmers to perfection in a low-sodium chicken broth, ensuring it’s as nutritious as it is delicious. Finished with a zesty burst of lime juice and fresh cilantro, this one-pot wonder takes just an hour to prepare and serves six generously, making it ideal for wholesome weeknight dinners or meal prep. Enjoy a comforting bowl of this guilt-free chili for a boost of bold flavors and heart-healthy ingredients!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 unit small onion, diced
• 3 units garlic cloves, minced
• 1 unit green bell pepper, chopped
• 2 units jalapeño peppers, seeded and diced
• 2 14-ounce cans cans tomatillos, drained and chopped
• 3 cups low-sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon oregano
• 0.5 teaspoon ground black pepper
• 1 15-ounce can low-sodium canned white beans, rinsed and drained
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lime juice

Directions

Step 1

Cut the chicken breast into 1-inch pieces.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.

Step 4

Add the chopped green bell pepper and diced jalapeños to the pot. Cook for another 2-3 minutes until the peppers soften slightly.

Step 5

Stir in the chopped tomatillos, low-sodium chicken broth, cumin, coriander, oregano, and ground black pepper. Bring the mixture to a simmer.

Step 6

Return the chicken to the pot and reduce the heat to low. Cover and let the chili simmer gently for 25 minutes, stirring occasionally.

Step 7

Add the rinsed white beans to the pot and cook for an additional 10 minutes, uncovered, until the beans are heated through and the flavors meld.

Step 8

Stir in the chopped cilantro and lime juice just before serving.

Step 9

Serve hot with a garnish of extra cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	2039.6 grams (2039.6g)

Amount per serving	% Daily Value*
Calories	1535

Total Fat 49.40g	63%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 2.70g
Cholesterol 386mg	129%
Sodium 614mg	27%
Total Carbohydrate 98.70g	36%
Dietary Fiber 27.90g	100%
Total Sugars 15.70g
Protein 174.90g	350%

Vitamin D 23IU	114%
Calcium 379mg	29%
Iron 17mg	95%
Potassium 3263mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 45.5%

Carbs: 25.7%