Chicken Chili

chicken chili


  • 4 cups chopped yellow onions (3 onions)
  • 1 tablespoon good olive oil
  • ⅛ cup minced garlic (2 cloves)
  • 2 large red bell peppers, cored, seeded, and large-diced
  • 2 large yellow bell peppers, cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried red pepper flakes, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 teaspoons kosher salt, plus more for chicken
  • 56 ounces cans whole peeled plum tomatoes in puree, 2- 28 ounce cans, undrained
  • ¼ cup minced fresh basil leaves
  • 4 split chicken breasts, boneless, skinless – cubed into bite size chuncks
  • 1 teaspoon Freshly ground black pepper

For toppings:

  • 2% (or low-fat) shredded mexican cheese
  • Fat Free sour cream


  1. Heat a pan over medium heat, add oil – once to temperature cook onions, until starting to turn translucent (5-10 minutes)
  2. While onions are cooking, sprinkle chicken breasts with kosher salt and pepper and then cube into 1″ chunks
  3. add garlic and chicken to onions, stir until onions are completely translucent (another 5-10 minutes)
  4. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt Cook until fragrant -about 1 minute.
  5. Crush the tomatoes by hand add to the pot with the basil.
  6. Bring to a boil, and then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Print Chicken Chili recipe


Servings: 6

  • Calories: 235
  • Total Fat: 10.41g
  • Cholesterol: 51mg
  • Sodium: 62mg
  • Total Carbs: 16.42g
  • Dietary Fiber: 4.12g
  • Sugars: 7.01g
  • Protein: 18.17g


Based on a recipe from Barefoot Contessa