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Chicken Chili with Black Beans

Yum! This chili is a quick and healthy way to stay warm in the cold March weather. Best of all it has only 323 calories and 42 grams of protein per serving! It's a quick and lean dinner you can whip up in 30-40 minutes.


Full recipe and photos at:



1/2 lb boneless, skinless chicken thighs

1 lb boneless, skinless chicken breasts

1 can low sodium black beans, or 1/2 cup dry beans soaked

8 oz tomato puree or crushed tomatoes

2 cups low sodium chicken stock, divided

1 medium onion, diced

3 cloves garlic, minced

3 serrano chili peppers, minced

1 habanero pepper, minced

1 tbsp extra virgin olive oil

1 tsp ground cumin

1 tbsp fresh cilantro, chopped or 1 tsp dried



1. Sautee garlic, onion and peppers in olive oil 3-5 minutes, until soft

2. Add chicken and brown, 2-3 minutes, flipping once

3. Once chicken is lightly browned, add 1 cup of stock, cumin and cilantro

4. Braise chicken covered for 5-7 minutes

5. Remove chicken and shred or chop

6. Return chicken to pot

7. Add tomatoes and remaining stock and simmer uncovered on med-low heat for 10 minutes

8. Add beans and simmer an additional 10 minutes

9. Serve


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