Ingredients
Scale
- 1 lb chicken fillet, diced
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Sauté onions and garlic until translucent.
- Add diced chicken and cook until browned.
- Stir in bell peppers, beans, tomatoes, broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add salt and pepper to taste.
- Serve hot.
Notes
- Adjust spices to your taste.
- Can be made in a slow cooker.
- Top with shredded cheese or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and Vegetable Chili, Chili Recipe, Healthy Chili