This White Chicken Chili is Gone in a Flash

Please share if you love it!

Thanks to a few secret ingredients, this chicken chili has people coming back for seconds.

Chicken Chili
If you searched through the archives of this blog, you’d find an entire collection of chili recipes. As far as I’m concerned, chili is a dieter’s dream meal.

I can pack my slow cooker with fiber packed beans, low fat ground meat, wholesome vegetables, and in a few hours, I’ll have a satisfying bowl of goodness.


Chicken Chili Recipe
Chicken Chili Recipe

But this chicken chili recipe differs from those I’ve conjured up in the past – it harbors secret ingredients.

Chicken Chili Recipe
I can’t take credit for the idea to add a sprinkle of cinnamon and dark cocoa powder, as I learned that neat trick from my friend’s husband.

I was visiting Carol as her hubby was making a pot of his “famous chili.” When I couldn’t pinpoint the ingredient that gave his chili that something different, he confessed.

Since then, I’ve seen cinnamon and cocoa added to many other Mexican inspired dishes. That’s what I love about cooking. There’s always something new to learn.

Happy, healthy cooking!

Low Calorie Chicken Chili

Shake It Up! Boneless pork would work well in this recipe. If you don't have cocoa powder on hand, leave it out. It adds depth of flavor, but you won't miss it if it's gone.

Ingredients

  • 4 tablespoons olive oil
  • 1 large onion, diced
  • 2 large green pepper, diced
  • 2 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 10 ounces fire roasted diced green chiles
  • 2 pounds chicken breasts, cubed into bited sized pieces
  • 6 cans white beans, rinsed and drained
  • 20 ounces low sodium vegetable juice
  • 16 ounces low sodium chicken broth
  • ½ medium lime , juiced
  • 4 tablespoons Mexican seasoning
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon cumin
  • ⅛ teaspoon cayenne pepper, more if you like heat
  • 1 cup cilantro, chopped

Instructions

  1. Heat a large stock pot over medium high heat with 2 tablespoons oil. Add onions, peppers and garlic. Cook for 10 minutes until tender.
  2. Remove to a bowl.
  3. Add 2 tablespoons olive oil to the pot with chicken. Cook chicken through.
  4. Add vegetables back to the pot with the remaining ingredients.
  5. Simmer on medium low for 1 - 2 hours until it's the desired consistency. I like my chili thick, so I simmered this batch for 2 hours on medium low, slightly covered with a lid.

Notes

Calories: 272kcal Weight Watchers PointsPlus 6 Saturated fatty acids: 1.19g Monounsaturated fatty acids: 3.93g Polyunsaturated fatty acids: 1.03g Total fat: 6.15g Calories from fat: 55 Cholesterol: 48mg Carbohydrate, by difference: 27.96g Total dietary fiber: 10.53g Protein: 25.03g

http://motherrimmy.com/low-calorie-chicken-chili/



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Comments

  1. says

    Hands down, my favorite Floptimism chili so far has been my Chocolate Black Bean Chili and you’re right, it adds this incredible depth of flavor. Further proof that chocolate can literally make anything better!

  2. says

    Great dish! I sometimes do add cinnamon to chili, and very occasionally cocoa or chocolate, but it’s by no means a regular thing. Maybe once a year or so. I should really do it more often – it is good. Super looking chili! Thanks so much.

    • says

      The cinnamon and the chocolate really add something. It’s like the nutmeg you add to sauteed greens. There’s a hint of something you can’t name, and it makes the dish totally delicious.

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