High Protein Chili Verde

Fuel your body and satisfy your taste buds with this High Protein Chili Verde, a hearty, flavor-packed dish that's perfect for weeknight dinners or meal prep. Featuring tender chunks of chicken breast, creamy white and pinto beans, and a vibrant blend of tomatillos, green bell peppers, and jalapeños, this chili is brimming with bold, zesty flavors. Fragrant spices like cumin and oregano add depth, while fresh cilantro and a squeeze of lime brighten every bite. This protein-rich, low-fat recipe is easy to prepare in just over an hour and serves as a comforting, nutritious meal for the entire family. Ideal for anyone seeking a healthy, high-protein twist on classic chili verde, this dish pairs perfectly with warm tortillas or a light side salad.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic cloves, minced
• 1 large green bell pepper, diced
• 2 medium jalapeños, seeds removed and minced
• 2 cups canned tomatillos, drained and chopped
• 2 cups low-sodium chicken broth
• 2 15-ounce cans canned white beans, drained and rinsed
• 1 15-ounce can canned pinto beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

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

Step 2

Cut the chicken breasts into bite-sized pieces, season with a pinch of salt and pepper, and add to the pot.

Step 3

Brown the chicken on all sides until lightly golden, about 5 minutes. Remove chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic, green bell pepper, and jalapeños; cook for another 3 minutes until the peppers start to soften.

Step 6

Stir in the chopped tomatillos, low-sodium chicken broth, and browned chicken. Bring to a simmer.

Step 7

Add the white beans, pinto beans, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well to combine.

Step 8

Reduce the heat to low, cover the pot, and let the chili simmer for 30-35 minutes to allow the flavors to meld and the chicken to become tender.

Step 9

Check the seasoning and adjust with more salt or pepper to taste, if necessary.

Step 10

Stir in the chopped fresh cilantro just before serving.

Step 11

Serve the chili verde hot with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	3717.4 grams (3717.4g)

Amount per serving	% Daily Value*
Calories	3087

Total Fat 71.60g	92%
Saturated Fat 14.60g	73%
Polyunsaturated Fat 2.70g
Cholesterol 771mg	257%
Sodium 5880mg	256%
Total Carbohydrate 259.70g	94%
Dietary Fiber 79.30g	283%
Total Sugars 36.00g
Protein 362.30g	725%

Vitamin D 9IU	45%
Calcium 865mg	67%
Iron 39mg	218%
Potassium 7677mg	163%

*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: 20.6%

Protein: 46.3%

Carbs: 33.2%