This White Chicken Chili is Gone in a Flash

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 RecipeChicken 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.
  • 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
  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.
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

This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content. Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.

Last updated by at .

Thank you for sharing!



  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: