Low-Point Chicken Chili

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Low-Point Chicken Chili

Prep time: 10 mins | Cook time: 20 mins | Serves: 4-6

Ingredients

  • 1 lb (approx. 450g) Ground Chicken Breast: (Ensure it is 98-99% fat-free for 0 points).

  • 1 can (15 oz) Black Beans: Drained and rinsed.

  • 1 can (15 oz) Chili Beans: Often pinto or kidney beans in a mild chili sauce.

  • 1 can (14.5 oz) Diced Tomatoes: Fire-roasted or plain.

  • 1 packet Low-Sodium Chili Seasoning: (Check the label; most are 1-2 points per packet).

  • 1/2 cup Water or Chicken Broth: For desired consistency.

  • Optional: 1 small onion and 1 bell pepper, diced (adds more bulk for 0 points).

Instructions

  1. Brown the Chicken: In a large pot or Dutch oven over medium-high heat, cook the ground chicken until fully browned and no longer pink. If the chicken sticks, use a tiny bit of non-stick cooking spray or a splash of broth.

  2. Add Seasoning: Stir in the low-sodium chili seasoning and a splash of water to coat the chicken evenly.

  3. Combine Ingredients: Add the diced tomatoes (with their juices), the black beans, and the chili beans. Stir well to combine.

  4. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15–20 minutes to allow the flavors to meld. If the chili is too thick, add a little more water or broth.

  5. Serve: Ladle into bowls. To keep the points low, garnish with fresh cilantro, chopped green onions, or a dollop of non-fat plain Greek yogurt (which tastes remarkably like sour cream!).

Point Breakdown (Estimated)

  • Ground Chicken Breast: 0 Points

  • Black Beans: 0 Points

  • Chili Beans: 0 Points (if not in a sugary/thick syrup)

  • Diced Tomatoes: 0-1 Point

  • Seasoning Packet: 1 Point

  • Total Per Serving: ~0–1 Point (depending on serving size)

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