Quick and Easy Protein-Packed Chicken Chili

0
374

For American Stroke Month, we’re sharing a new recipe each week that’s approved by the American Heart and Stroke Association. This week: quick n’ easy heart-healthy chicken chili.

Diets high in sodium can increase blood pressure, putting you at greater risk for stroke. But low-sodium dishes don’t have to be low on taste. Take this simple recipe from the American Heart and Stroke Association: Traditional chili is lighted up by using chicken instead of ground beef without losing the zesty goodness chili fans love. 

Quick Chicken Chili
Rate Recipe!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe!
Print Recipe
Quick Chicken Chili Rate Recipe!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings4
Search Recipes by Course or Cuisine!
Ingredients
  • nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts or tenderloins, all visible fat discarded Or, 1 pound ground white meat chicken or turkey
  • 1 medium onion Finely chopped
  • 1 medium bell pepper Chopped
  • 3 garlic cloves, minced Or, 1 teaspoon jarred, minced garlic
  • 2 cups fat-free, low-sodium chicken broth
  • 2 cans 15.5 ounce canned, no-salt-added or low-sodium beans, drained and rinsed Mix or match pinto, red, kidney or navy
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder Optional
  • jalapeno Optional
  • fresh cilantro Optional
  • 1/2 cup lowfat or fat-free sour cream Optional
Instructions
  1. Remove visible fat from chicken, cut into bite-sized pieces.
  2. Spray large pot with cooking spray. Add chicken, onion, garlic, chili powder (optional) or jalapeno (optional), cooking over medium heat until chicken is no longer pink, about seven minutes.
  3. Lightly mash the drained, rinsed beans with a fork.
  4. Add all remaining ingredients to cook chicken mixture and simmer on high for 10 minutes.
  5. Spoon chili into bowls and top with chopped fresh cilantro and/or a dollop of sour cream (optional).
Recipe Notes

Recipe from the American Heart Association's Simple Cooking with Heart Program. 

Search Recipes by Course or Cuisine!
Ingredients
  • nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts or tenderloins, all visible fat discarded Or, 1 pound ground white meat chicken or turkey
  • 1 medium onion Finely chopped
  • 1 medium bell pepper Chopped
  • 3 garlic cloves, minced Or, 1 teaspoon jarred, minced garlic
  • 2 cups fat-free, low-sodium chicken broth
  • 2 cans 15.5 ounce canned, no-salt-added or low-sodium beans, drained and rinsed Mix or match pinto, red, kidney or navy
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder Optional
  • jalapeno Optional
  • fresh cilantro Optional
  • 1/2 cup lowfat or fat-free sour cream Optional
Instructions
  1. Remove visible fat from chicken, cut into bite-sized pieces.
  2. Spray large pot with cooking spray. Add chicken, onion, garlic, chili powder (optional) or jalapeno (optional), cooking over medium heat until chicken is no longer pink, about seven minutes.
  3. Lightly mash the drained, rinsed beans with a fork.
  4. Add all remaining ingredients to cook chicken mixture and simmer on high for 10 minutes.
  5. Spoon chili into bowls and top with chopped fresh cilantro and/or a dollop of sour cream (optional).
Recipe Notes

Recipe from the American Heart Association's Simple Cooking with Heart Program. 

LEAVE A REPLY