High-Protein Chicken Chili

#highprotein #fatloss #fitbycrys

Yummy chili made with ground chicken breast

I absolutely love this recipe! It's so easy to make, the ingredients are super-affordable, and there's always leftovers to freeze! I mean... seriously... I made this recipe two weeks ago and I'm eating it for lunch (and dinner) tonight.

This recipe calls for ground chicken breast instead of ground beef. I made this healthy swap because chicken will always have better macros and less calories than beef. You can save the additional calories for tortilla chips! For example, a 4oz serving of 85/15 ground beef will give you 21g of protein, 17g of fat, and 240 calories. A 4oz serving of ground chicken breast will have 24g of protein, 5g of fat, and 130 calories. That's nearly half the calories of ground beef. So if you're eating for weight loss, this is a very wise substitution.

Serving Size: 8oz Bowl

Macros: 33g Protein / 34g Carbohydrates / 2.2g Fat

Calories: 322kcals


1 tbsp. grapeseed oil

2lbs. ground chicken breast

1c. diced yellow onion

1c. diced celery

1c. diced green pepper

3 cloves minced garlic

3 tbsp. chili powder

2 tbsp. garlic powder

1 tbsp cumin

1 tbsp dried oregano

1 tsp. salt

1 tsp. pepper

2 15oz cans kidney beans

1 jar TJ's Cowboy Caviar

1 28oz can crushed tomatoes

1 14.5oz can diced tomatoes

2-3 cups chicken broth (too your desired consistency. Two cups for thicker chili, 3 cups for "soup-like" chili).

4 tbsp. fresh parsley

Couple splashes of hot sauce


In a large dutch oven, heat oil over medium-high heat. Add celery, onion, and peppers and saute until softened. Add chicken and garlic, saute until chicken is no longer pink. Break meat apart and stir frequently to keep ingredients from sticking to bottom of pan.

Add spices, stir. Add beans, tomatoes, cowboy caviar, chicken broth, and parsley. Bring to boil, then simmer on low heat for 30 minutes.

Top with some white cheddar or pepper jack cheese, chopped scallions, and a handful of tortilla chips!

After cooling, you separate about four servings of chili and add to a couple freezer bags. Place freezer bag sideways on a cookie sheet and freeze until sold. You can store for up to three months!

Freeze and store for up to three months!

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