Making a delicious and healthy chili doesn't need to take hours. This slightly smoky and spicy version comes together in four steps and less than 30 minutes. For a heartier meal, try serving the chili over rice; or if you're looking to up your intake of greens, serve it alongside a salad. And for more tasty and easy recipes from Angela, check out the Greatist Cookbook!

14 Ingredients

  • Olive oil
  • 2 large cloves garlic, minced
  • 2 cups diced white or yellow onion
  • 2 cups chopped carrot
  • 2 cups chopped celery
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chipotle chili powder
  • 2 cups low-sodium chicken broth
  • 1 pound chopped skinless chicken breast or ground chicken
  • 1 can (28 ounces) diced tomatoes with juices
  • 2 cups cooked cannellini beans
  • 2 tablespoons hot sauce
  • Diced avocado, for garnish (optional)
  • Chopped green onion, for garnish (optional)

Nutrition Facts

    For 1 serving out of 4
  • Calories 646
  • Protein 55 g
  • Carbs 83 g
  • Fiber 23 g
  • Sugars 13 g
  • Sodium 625 mg
  • Fat 12 g
  • Saturated 2 g
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Directions

  1. Mist a large pot with olive oil and sauté garlic, onion, carrot, celery, cumin, chili powder, and 1/4 cup broth for 4 minutes, or until onions start to soften.
  2. Meanwhile, spray a frying pan with olive oil and brown chicken over medium-high heat until cooked throughout, about 5 minutes.
  3. When chicken is fully cooked, add it to the pot with the vegetables. Pour in remaining broth, tomatoes, beans, and hot sauce, and stir well.
  4. Cover the pot and turn the heat to medium-low. Taste and adjust spices if necessary. Let simmer for 15 minutes. Serve topped with avocado and green onions, if desired.
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