Diabetic Chicken Chili With Black Beans
A hearty, flavorful diabetic-friendly chicken chili with black beans, peppers, and spices, perfect for a nutritious and comforting meal suitable for health-conscious eaters.
Ingredients
- 3 whole skinless and boneless chicken breasts, cubed ⓘ
- 2 medium sweet red peppers, chopped ⓘ
- 1 large onion, chopped ⓘ
- 4 cloves garlic, minced ⓘ
- 3 Tbsp. olive oil
- 1 cup chicken broth or beer ⓘ
- 1 can chopped green chilies (4 oz.) ⓘ
- 2 Tbsp. chili powder ⓘ
- 2 tsp. ground cumin ⓘ
- 1 tsp. ground coriander ⓘ
- 2 (15 oz.) cans black beans, rinsed and drained ⓘ
- 1 (28 oz.) can Italian plum tomatoes with liquid, chopped ⓘ
Instructions
- In a Dutch oven, sauté chicken, red peppers, onion, and garlic in oil for 5 minutes or until the chicken is no longer pink.
- Add green chilies, chili powder, cumin, and coriander.
- Cook for 3 minutes.
- Stir in beans, tomatoes, and broth or beer; bring to a boil.
- Reduce heat and simmer, uncovered, for 15 minutes, stirring often.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken in lime juice and spices for an hour before cooking. You can substitute the chicken with turkey or use canned chicken for a quicker meal. If you prefer a spicier chili, add diced jalapeños or a dash of cayenne pepper. Also, using low-sodium chicken broth can help manage sodium intake.
Serving Suggestions
Serve the chili hot, garnished with fresh cilantro, diced avocado, or a dollop of Greek yogurt for a creamier texture. It pairs beautifully with Chilled Avocado Soup or a side of cornbread for a complete meal. For a heartier option, consider serving it over brown rice or quinoa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a covered bowl, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Diabetic Chicken Chili With Black Beans contains roughly 960 calories, with 10g protein, 38g carbohydrates, and 89g fat. It is an excellent source of iron (57% of the Daily Value), vitamin C (43% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chicken chili can be made ahead of time and actually tastes better after the flavors meld for a day. Just let it cool, then store in the refrigerator or freezer. Reheat before serving, and consider adding a splash of broth if it thickens too much.
Can I use different beans in this recipe?
Absolutely! While black beans are the star of this recipe, you can substitute them with pinto beans or kidney beans if you prefer. Each variety will add a unique flavor and texture to the chili.
Is this recipe suitable for meal prep?
Yes, this diabetic chicken chili is perfect for meal prep! It stores well and can be portioned into containers for easy lunches throughout the week. Just reheat and enjoy for a quick, healthy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).