High Protein Low Carb White Chicken Chili

why make this recipe

High Protein Low Carb White Chicken Chili is a fantastic choice for anyone looking to enjoy a delicious and filling dish without the extra carbs. Packed with lean chicken, beans, and fresh vegetables, this chili is not only tasty but also provides a hearty meal that keeps you satisfied. It’s perfect for lunch or dinner and can even be made in advance for meal prep. Plus, it’s easy to customize with your favorite toppings!

how to make High Protein Low Carb White Chicken Chili

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 green bell peppers, diced
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup unsweetened almond milk
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and diced green peppers and cook for another 2-3 minutes.
4. Add chicken breasts to the pot and season with cumin, chili powder, paprika, salt, and pepper.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
7. Remove chicken from the pot and shred it with two forks.
8. Return shredded chicken to the pot and stir in white beans, almond milk, green chilies, cilantro, and lime juice.
9. Simmer for an additional 5-10 minutes to heat through and allow flavors to meld.
10. Serve hot, garnished with additional cilantro and lime wedges if desired.

how to serve High Protein Low Carb White Chicken Chili

Serve this chili hot in a bowl. You can add toppings like extra cilantro, lime wedges, or even avocado for a touch of creaminess. Consider pairing it with a side salad or low-carb tortilla chips for a complete meal.

how to store High Protein Low Carb White Chicken Chili

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chili for longer storage. It will keep well for about 2-3 months in the freezer. Just make sure to let it cool before placing it in the freezer.

tips to make High Protein Low Carb White Chicken Chili

• For extra flavor, you can marinate the chicken in the spices for a few hours before cooking.
• If you want a thicker chili, let it simmer a bit longer or mash some of the beans before adding them.
• Feel free to substitute the chicken with cooked shredded turkey or use different beans as per your taste.

variation (if any)

You can customize this chili by adding other vegetables such as zucchini or corn. If you prefer a spicier version, add more green chilies or some jalapeños. For a creamier texture, try adding sour cream or Greek yogurt when serving.

FAQs

1. Can I make this chili ahead of time?
Yes! This chili is great for meal prep. You can make it ahead of time and store it in the fridge or freezer.

2. Is this recipe gluten-free?
Yes! All the ingredients in this recipe are gluten-free.

3. Can I use different beans in this recipe?
Absolutely! You can use any type of beans you like, but white beans give it a nice texture and flavor.

High Protein Low Carb White Chicken Chili

A delicious and hearty chili packed with lean chicken, beans, and fresh vegetables, perfect for a low-carb diet.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup unsweetened almond milk
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and diced green peppers and cook for another 2-3 minutes.
4. Add chicken breasts to the pot and season with cumin, chili powder, paprika, salt, and pepper.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
7. Remove chicken from the pot and shred it with two forks.
8. Return shredded chicken to the pot and stir in white beans, almond milk, green chilies, cilantro, and lime juice.
9. Simmer for an additional 5-10 minutes to heat through and allow flavors to meld.
10. Serve hot, garnished with additional cilantro and lime wedges if desired.

Notes

For extra flavor, consider marinating the chicken in the spices for a few hours before cooking. If you want a thicker chili, let it simmer a bit longer or mash some of the beans before adding them. Feel free to substitute the chicken with cooked shredded turkey or use different beans.