Light and Easy Chicken Chili

I’m a bit conflicted by our weather right now. Here we are, smack in the middle of what should be snow season, but I’m staring at dry mountains and planning for a walk in the near 70ºF heat. Meanwhile, my friends out east are buried in the snow that we need! My internal calendar is craving warm comfort food, but the temperatures are telling me to lighten up. Enter this easy chicken chili. It’s warm and nourishing for winter needs, yet low fat and simple enough to take mealtime right into spring … and even into the chili cook-off season of summer. Let’s face it, recipes like this easy chicken chili just have year round appeal.

This easy chicken chili is rich with spices, but not overly spicy. Does that make sense? It was created to be friendly for the whole family by Chef Mark Garcia of the McCormick Kitchens, but I recommend serving hot sauce on the side for those heat-loving chili connoisseurs.

Special Diet Notes: Light and Easy Chicken Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free and generally top allergy-friendly.

If your diners include any vegetarians, you can transition this easy chicken chili to a vegan dish. Simply swap vegetable broth for the chicken broth, and substitute tempeh for the chicken.

Chef Mark Garcia of the McCormick Kitchens

Light and Easy Chicken Chili

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 (1-cup) servings

Calories:

Ingredients Method

Ingredients

  

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• 1 tablespoon grapeseed or olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 1 tablespoon paprika
• 1 ½ teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 15 ounces great Northern beans, drained and rinsed
• 1 can 14 1/2 ounces diced tomatoes, undrained
• 1 cup chicken broth
• 1 cup frozen organic corn
• Salt to taste

Method

 

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, bell pepper and onion and cook, stirring occasionally, for 6 to 8 minutes or until the chicken is lightly browned.
2. Add the paprika, oregano, cumin, garlic powder and red pepper and stir to thoroughly distribute the spices.
3. Stir in the remaining ingredients and bring to boil. Reduce the heat to low and let simmer 20 minutes.
4. Taste test, and if needed (particularly if using unsalted or low-sodium ingredients), add salt, to taste.

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