Chipotle Chicken Chili

Gluten Free
Dairy Free
Health score
25%
Chipotle Chicken Chili
25 min.
4
304kcal

Suggestions

Looking for a quick, delicious, and nutritious meal that's easy on your wallet and your dietary restrictions? Look no further than this mouth-watering Chipotle Chicken Chili! Perfect for lunch or dinner, this gluten-free and dairy-free recipe is packed with bold flavors and hearty ingredients, all ready in just 25 minutes. With a satisfying balance of protein, fat, and carbs (clocking in at 304 calories per serving), this Chipotle Chicken Chili is sure to become a staple in your kitchen.

Savor the smoky, spicy taste of chipotle peppers paired with tender chicken, simmered in a rich tomato-based broth. This dish is loaded with nutritious black beans for a protein-packed punch, and the addition of whole kernel corn adds a delightful sweetness and texture. The base of COLLEGE INN® Chicken Broth ensures a savory foundation, while the DEL MONTE® No Salt Added canned tomatoes bring a vibrant freshness to the chili.

Prepare to impress your family and friends with this Chipotle Chicken Chili, which serves four as a main dish. It's the perfect weeknight dinner or a comforting lunch, and it's versatile enough to customize with your favorite garnishes, such as cilantro and avocado. So why wait? Dive into the world of Chipotle Chicken Chili and experience a culinary adventure that's both delicious and nutritious!

Ingredients

  • 15 ounce black beans drained and rinsed low-sodium canned
  • 12 ounces chicken breast cut into cubes
  • cup chicken broth 
  • tablespoons chili powder 
  • tablespoon chipotles in adobo chopped to taste ()
  • 8.8 ounce corn kernels whole no salt added canned
  • teaspoon ground cumin 
  • tablespoon olive oil 
  • 14.5 ounce tomatoes diced no salt added canned

Equipment

  • frying pan

Directions

  1. Season chicken with chili powder and cumin. Cook chicken in oil in large skillet over medium-high heat, 3 minutes. Season to taste with salt and pepper, if desired.
  2. Add undrained tomatoes, broth, chipotle pepper and beans. Cook 10 minutes, uncovered, stirring occasionally until slightly thickened and chicken is no longer pink in center. Stir in corn; cook 3 minutes.
  3. Garnish with chopped cilantro and diced avocado, if desired.

Nutrition Facts

Calories304kcal
Protein35.24%
Fat22.19%
Carbs42.57%

Properties

Glycemic Index
10.75
Glycemic Load
1.06
Inflammation Score
-9
Nutrition Score
24.026956540087%

Flavonoids

Naringenin
0.7mg
Kaempferol
0.09mg
Myricetin
0.13mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:303.87kcal
15.19%
Fat:7.78g
11.97%
Saturated Fat:1.34g
8.37%
Carbohydrates:33.56g
11.19%
Net Carbohydrates:21.94g
7.98%
Sugar:6.26g
6.95%
Cholesterol:55.61mg
18.54%
Sodium:923.67mg
40.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.79g
55.59%
Vitamin B3:11.38mg
56.88%
Fiber:11.63g
46.51%
Vitamin B6:0.89mg
44.33%
Selenium:30.05µg
42.92%
Vitamin A:2107.44IU
42.15%
Phosphorus:363.45mg
36.35%
Potassium:1065.08mg
30.43%
Manganese:0.56mg
28%
Folate:107.78µg
26.95%
Vitamin C:19.03mg
23.07%
Iron:3.95mg
21.97%
Magnesium:87.07mg
21.77%
Vitamin B2:0.36mg
21.25%
Vitamin B1:0.29mg
19.31%
Vitamin E:2.84mg
18.95%
Copper:0.36mg
18.07%
Vitamin B5:1.76mg
17.6%
Vitamin K:14.65µg
13.95%
Zinc:1.68mg
11.18%
Calcium:73.84mg
7.38%
Vitamin B12:0.18µg
3.03%
Source:Allrecipes