Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
8
Low
Nutrition per serving
Calories196.9 kcal (10%)
Total Fat6.1 g (9%)
Carbs19.2 g (7%)
Sugars9.3 g (10%)
Protein15.1 g (30%)
Sodium647.5 mg (32%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
11 servings
2 tablespoonsolive oil
1 cupred onion
diced
1jalapeño pepper
seeded and diced
2garlic cloves
minced
1 ½ tablespoonssmoked paprika
1 tablespoonchili powder
plus 2 teaspoons
1 tablespoonground cumin
½ teaspoonblack pepper
1 teaspoonkosher salt
red pepper flakes
12 ozboneless skinless chicken breasts
cooked, shredded
12 ozroasted red peppers
in water, drained and chopped
1 ½ cupscanned cannellini beans
rinsed and drained
1 ½ cupscanned kidney beans
rinsed and drained
3 cupslow sodium chicken stock
28 ozcan diced tomatoes
½ cupbarbecue sauce
11 tablespoonsreduced fat cheddar cheese
for topping
cilantro
chopped, for topping
Instructions
Step 1
Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
Step 2
Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another 10 minutes.
Step 3
Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!
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