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High-Protein Chicken and Bean Chili

A nutrient-dense, high-protein chili featuring tender chicken, hearty black and kidney beans, and aromatic spices.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast, diced
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 15 oz black beans, drained
  • 15 oz kidney beans, drained
  • 28 oz crushed tomatoes
  • 2 cups beef broth halal alternative: use beef-flavored vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add diced chicken and brown until the edges are golden-brown.
  3. Stir in onions and bell peppers, cooking until they soften.
  4. Add minced garlic and cook for 60 seconds.
  5. Stir in chili powder and cumin until fragrant.
  6. Pour in crushed tomatoes and beef broth, scraping the bottom of the pot.
  7. Add black and kidney beans and stir to combine.
  8. Bring to a boil, then reduce heat to low.
  9. Cover and simmer for 30 minutes until the sauce thickens.
  10. Remove the lid for the final 5 minutes of cooking before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat.