Chicken and Black Bean Chili
Lean and super tasty, this chili is perfect when you want a comforting meal on a cold night.
Servings: 6 people
Calories: 266kcal
Ingredients
- 1 pound boneless and skinless chicken breasts chopped into bite sized cubes
- 15 ounces black beans can, drained and rinsed
- 1 jalapeno or chili pepper of choice, stemmed, seeded and chopped (optional)
- 1/2 cup bell pepper red, green, yellow, or mix, chopped
- 1/2 cup carrots chopped
- 1/2 cup celery sliced
- 15 ounce diced fire-roasted tomatoes with juice can
- 2 cups chicken broth low-sodium preferred
- 2 garlic cloves minced
- 1/4 cup onion chopped
- 2 teaspoons chili powder ancho chili powder is especially good here
- 2 teaspoons cumin
- 1 bay leaf
- 2 1/2 tablespoons olive oil divided
- 1/4 cup cilantro coarsely chopped, for garnish (optional)
- 1/2 teaspoon salt more or less to taste
Instructions
- Sauté chicken in one tablespoon of olive oil over medium heat for 8 to 10 minute. Remove the chicken from the pan and set aside.
- Add 1-1/2 tablespoons of olive oil and onions, bell peppers, carrots and celery over medium heat until the onion is softened and translucent. Add the minced garlic and cook for 30 seconds to a minute until golden and fragrant.
- Add the broth, tomatoes in liquid, black beans, spices and, chicken, stir well. Simmer over low heat, partially covered, for 45 minutes to 1 hour, or until carrots are tender.
- Serve with any of the following toppings, if desired: thinly sliced/diced hot chili peppers, plain low-fat Greek yogurt, low-fat cheddar cheese, sliced scallions, or crumbled baked tortilla chips.
Nutrition
Serving: 1.25cup | Calories: 266kcal | Carbohydrates: 21g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 173mg | Fiber: 7g | Sugar: 4g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2