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Chicken Chili


 ½ lb. skinless, boneless chicken breast
1 medium onion, chopped
2 tsp. minced garlic
2 cans (15 ¼ oz. each) kidney beans, drained and rinsed
1 can (16 oz.) diced tomatoes, no salt added, not drained
1 can (4 oz.) diced green chilies
1/2 cup water
1 Tablespoon dried cilantro
2 teaspoons chili powder
½ teaspoon cumin


Cut chicken in bite-size pieces. Spray saucepan with non-stick cooking spray and brown chicken. Add remaining ingredients. Cover and simmer for 30 minutes or until chicken is tender.

Makes 4 servings (6 cups) Serving Size: 1 ½ cups

Nutritional Information Per Serving 

Calories 296
Grams carbohydrates 42
Grams protein 26
Grams fat 3 

Recipe contributed by Dean Dietitian Toni Brantner, RD, CD