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Classic comfort foods can be made healthier without giving up on good taste. Case in point - this Chicken Chili recipe. Fat is reduced in the sautéing of vegetables and by substituting chicken for beef. But there are plenty of flavors going on here so you won't ask "Where's the beef?" Based on a recipe from Patti LaBelle's Light Cuisine book.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.04 view details


  1. Coat a medium size Dutch oven or soup pot with oil and heat over medium until hot. Add onion, bell pepper, carrots, and garlic. Cook stirring occasionally until vegetables are just tender, about 6-8 minutes.
  2. Add chicken, breaking up with a spoon or spatula and cook until chicken is no longer pink, about 10 minutes. Pour off any fat.
  3. Stir in chili powder, oregano, basil, cumin, salt & pepper, and red pepper flakes, and cook 2 minutes.
  4. Stir in tomatoes, beans, broth, and tomato paste. Bring to a boil over high heat. Reduce to low and cook uncovered stirring occasionally about 45 minutes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 8 servings
Calories 258  
Calories from Fat 48 19%
Total Fat 5.44g 7%
Saturated Fat 1.54g 6%
Trans Fat 0.04g  
Cholesterol 49mg 16%
Sodium 255mg 11%
Potassium 1171mg 33%
Total Carbs 32.96g 9%
Dietary Fiber 10.4g 35%
Sugars 4.17g 3%
Protein 20.97g 34%


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