Spicy Chicken Veggie Chili
This Whole30-compliant Spicy Chicken Veggie Chili features tender chicken breast simmered with vibrant bell peppers, zucchini, and kidney beans, all enveloped in a flavor-packed, smoky broth. Perfect for cozy nights, this hearty dish is rich in nutrients, satisfying your cravings without compromising your health goals. Enjoy it alone or topped with fresh cilantro for an added burst of flavor!
ingredients
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, no added sugar
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups chicken broth (low sodium)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
steps
- 1.
Heat the olive oil in a large pot over medium heat.
- 2.
Add the chopped onion and garlic; sauté for 2-3 minutes until translucent.
- 3.
Stir in the diced chicken breast, cooking until browned on all sides (about 5 minutes).
- 4.
Add the bell pepper and zucchini; cook for an additional 3-4 minutes.
- 5.
Pour in the diced tomatoes, kidney beans, and chicken broth.
- 6.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
- 7.
Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes to meld the flavors.
- 8.
Taste and adjust seasoning if needed.
- 9.
Serve hot, garnished with fresh cilantro if desired.
