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High Protein Chicken Chili

A delicious and hearty chili that boasts a high protein content, perfect for meal prep and comfort food lovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 tablespoon olive oil adds richness and depth to the dish.
  • 1 medium white onion, diced brings sweetness and aromatic flavor as it cooks.
  • 1 medium red bell pepper, finely diced for a hint of sweetness and color.
  • 4 cloves garlic, minced packed with flavor, garlic enhances the overall taste.
  • 1 tablespoon chili powder adds a smoky warmth.
  • 1 teaspoon ground cumin for an earthy, nutty aroma.
  • 1/2 teaspoon dried oregano infuses a hint of herbal freshness.
Chili ingredients
  • 2 cups chicken bone broth (or regular chicken stock) the base for a flavorful chili.
  • 2 (15-oz) cans fire-roasted diced tomatoes brings acidity and depth.
  • 1 (4-oz) can chopped green chiles adds a delightful kick.
  • 1/2 cup whole kernel corn for sweetness and texture.
  • 1 (15-oz) can black beans, rinsed and drained nutritional powerhouses filled with fiber.
  • 1 (15-oz) can pinto beans, rinsed and drained creaminess to balance the dish.
  • 1 pound cooked chicken, shredded (about 4 cups) the star protein of the dish.
  • 3/4 cup cottage cheese (or plain Greek yogurt) adds creaminess and additional protein.
Seasoning and toppings
  • to taste Fine sea salt and freshly ground black pepper simple essentials for seasoning.
  • to taste chopped cilantro
  • to taste tortilla chips for added crunch.
  • to taste diced avocado
  • to taste red onion
  • to taste lime wedges
  • to taste shredded cheese
  • to taste sour cream

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and red bell pepper. Cook for about 5 minutes until the onion becomes translucent.
  3. Stir in the minced garlic, chili powder, ground cumin, and dried oregano. Cook for another minute until fragrant.
  4. Pour in the chicken bone broth, fire-roasted tomatoes, chopped green chiles, and corn. Bring it to a simmer.
  5. Add the black beans, pinto beans, and shredded chicken. Stir well to combine.
  6. Let the chili simmer for about 20 minutes, allowing the flavors to meld together.
  7. Stir in the cottage cheese or Greek yogurt. Season with salt and pepper to taste.

Notes

For extra flavor, roast the vegetables before adding them to the pot. Adjust the spice level by adding more chili powder or including some fresh jalapeños. You can use leftover rotisserie chicken to save time on cooking the chicken. Allow the chili to cool completely before storing it.