Chicken Chili Recipe

I love chili! It’s one of my comfort foods. I normally eat it on repeat during the fall and winter. It’s also a great recipe to freeze! I normally have a small container in my freezer that I unthaw the night before I need it when we’re all out of food. Try this healthier version by substituting ground chicken breast for beef.

You can use a slow cooker or a large pot to make this.

Prep Time: 20 minutes
Cook Time: 2 hours
Yields: 4 servings

Macros per serving: 32 carbs /12 fat /34 protein
Calories per serving: 375


450 grams ground chicken breast
1   15 oz. can kidney beans
1   15 oz. can diced tomatoes
1 bell pepper, chopped
1 carrot, diced
1 celery stalk, diced
1 small onion, diced
1 clove garlic, minced
1 jalapeno, diced (seeds removed to desired taste)
1 tbsp. olive oil
1 tbsp. tomato paste
1 bay leaf
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
1 tbsp. chili powder

*I also like to add fresh/frozen/canned corn too (not calculated in calories) and pickled jalapenos


  1. Lightly spray a pan with olive oil.
  2. Cook the onion until translucent. Add in the garlic and carrot cook till tender. Add the celery and cook for another 2 minutes. Add the chicken and cook until evenly brown. Drain the chicken of juices.
  3. Put the chicken, beans, diced tomatoes, tomato paste, bell pepper and spices into the slow cooker. If the mixture is excessively dry, add the water. Cook on high for 2 hours.
  4. *If you don’t want to use a slow cooker, add ingredients to pot and cook on high until boiling, then reduce heat and continue cooking with the lid off until sauce has reduced and chili is thick.
  5. If the chili is excessively runny after 2 hours remove the lid and cook for an additional 30 minutes or until it thickens.
  • Decrease the time by skipping the sautéeing process
  • Add more beans for increased carbs, fibre and protein
  • This is a great meal to freeze and enjoy later

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