High Protein Chicken Chili
A delightful and hearty chili packed with savory flavors and nourishing ingredients, perfect for any occasion.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium white onion, diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken bone broth (or regular chicken stock) Can be substituted with vegetable broth for a vegetarian option.
- 2 cans fire-roasted diced tomatoes 15-oz each
- 1 can chopped green chiles 4-oz can
- 1/2 cup whole kernel corn
- 1 can black beans, rinsed and drained 15-oz can
- 1 can pinto beans, rinsed and drained 15-oz can
- 1 pound cooked chicken, shredded
- 3/4 cup cottage cheese (or plain Greek yogurt) For a creamier texture
- to taste fine sea salt and freshly ground black pepper
Optional Toppings
- as desired chopped cilantro
- as desired tortilla chips
- as desired diced avocado
- as desired zesty red onion
- as desired lime wedges
- as desired shredded cheese
- as desired dollop of sour cream
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and red bell pepper to the pot. Sauté for 5-6 minutes, or until the onion becomes translucent.
- Stir in the minced garlic, chili powder, and cumin, cooking for about a minute until fragrant.
- Pour in the chicken bone broth and scrape up any browned bits from the bottom of the pot.
Cooking
- Add the fire-roasted diced tomatoes, black beans, pinto beans, green chiles, corn, and oregano to the mixture, and stir well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
- Stir in the shredded chicken and cook for an additional 5 minutes until heated through.
- Remove from heat and gently fold in the cottage cheese or Greek yogurt.
- Season with salt and pepper to taste, and serve hot in bowls topped with optional ingredients.
Notes
Store leftovers in an airtight container for 4-5 days, or freeze for up to 3 months.