High Protein Chili Chicken

Packed with flavor and nutrition, this High Protein Chili Chicken is the ultimate hearty and healthy meal for busy weeknights or meal prep enthusiasts. Tender chunks of seasoned chicken breast are simmered to perfection alongside vibrant bell peppers, protein-rich black and kidney beans, and a medley of warming spices like chili powder, cumin, and smoked paprika. A splash of chicken broth and the tangy sweetness of diced tomatoes create a rich, hearty base that's perfect for soaking up all the bold flavors. Ready in under an hour, this satisfying one-pot dish is not only rich in protein but also brimming with wholesome ingredients, making it a great choice for fitness-focused diets. Serve it piping hot with fresh cilantro and lime wedges for a zesty finishing touch that elevates every bite. Whether you're feeding the family or looking for a high-protein meal to power through the week, this chili chicken recipe is a must-try for your rotation.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 600 grams Boneless chicken breast
• 2 tablespoons Olive oil
• 1 medium White onion, chopped
• 4 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 400 grams Canned black beans, drained and rinsed
• 400 grams Canned kidney beans, drained and rinsed
• 800 grams Canned diced tomatoes
• 2 tablespoons Tomato paste
• 250 milliliters Chicken broth
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh cilantro
• 1 whole Lime, cut into wedges

Directions

Step 1

Begin by prepping your ingredients: chop the onion, bell peppers, and mince the garlic.

Step 2

Cut the chicken breast into bite-sized cubes.

Step 3

Heat olive oil in a large pot over medium-high heat.

Step 4

Add the chicken cubes and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-6 minutes.

Step 5

Remove the chicken from the pot and set it aside.

Step 6

In the same pot, add the onion, garlic, and both bell peppers. Sauté for about 5 minutes, until the vegetables are softened.

Step 7

Add chili powder, ground cumin, and smoked paprika to the pot and stir well to coat the vegetables with the spices.

Step 8

Stir in the canned diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a simmer.

Step 9

Return the chicken to the pot and add the rinsed black beans and kidney beans. Stir to combine.

Step 10

Lower the heat to medium and let the chili cook for about 20-25 minutes, until it thickens and the flavors meld together.

Step 11

Taste and adjust seasoning as needed, adding more salt or spices according to your preference.

Step 12

Once done, remove from heat and stir in the freshly chopped cilantro.

Step 13

Serve the chili hot, with lime wedges on the side for squeezing over individual servings.

Nutrition Facts

Serving size	3008.1 grams (3008.1g)

Amount per serving	% Daily Value*
Calories	2441

Total Fat 79.90g	102%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 12.40g
Cholesterol 532mg	177%
Sodium 7442mg	324%
Total Carbohydrate 210.20g	76%
Dietary Fiber 74.40g	266%
Total Sugars 46.00g
Protein 231.10g	462%

Vitamin D 0IU	0%
Calcium 777mg	60%
Iron 31mg	174%
Potassium 6964mg	148%

*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: 37.2%

Carbs: 33.8%