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Home » Blog » Family Recipes » Comfort Food » Light and healthy chicken chili with no beans!

Light and healthy chicken chili with no beans!

Oct 13, 2015 by Tiffany Dahle

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Homemade chicken chili: tons of veggies but NO beans! Only 3 WW points per serving.

QUICK: It's 11 am and you find out you've got a huge house full of last-minute company coming for dinner. What do you make??

For me, the answer is that once my minor heart attack is over and I've finished my panicked scramble through every cookbook in the house:

Light and healthy chicken chili for the win!!

Last week we were blessed enough to have two of Handyman's Tim's uncles, 1 aunt, and my good friend Zina all visiting from out of town on the same evening. Though I know the family members, we haven't seen them in a couple of years and I've never cooked for them before. I was so nervous about what they might like but I knew that they all are very health conscious.

To make matters more complicated, right in the middle of the dinner hour, I had to be driving to the airport to pick up Zina rather than in the kitchen making the meal. Our dinner had to be ready to go when I walked in the door even though I wasn't there to cook it.

Then I remembered a recipe I used to make all the time but haven't in a number of years. This crazy easy chicken chili is loaded with fresh veggies and 100% delicious:

Homemade chicken chili: tons of veggies but NO beans! Only 3 WW points per serving.

It was the perfect solution. To bulk it up, I used 2 rotisserie chickens and shredded the breast, leg, and thigh meat. The rest is all just chopping and sautéing in a big soup pot. I left it to simmer for several hours on the stovetop. I popped a batch of Italian bread into the bread machine so that we even had warm bread to go with it right at serving time.

My favorite part about this chili is: NO BEANS!! Woot! I can't stand those things, they make chili so mealy tasting to me. This is more like a really chunky hearty stew but only has 3 Weight Watchers points per serving! (Without the toppings.)

Homemade chicken chili: tons of veggies but NO beans! Only 3 WW points per serving.

I serve it with these toppings options: shredded cheddar, sour cream, and green onions. It goes super well with tortilla chips, Frito chips, or homemade bread.

It freezes PERFECTLY so it is the best freezer stocking recipe ever. You can store it in individual containers for lunches at work or at home.

Homemade chicken chili: tons of veggies but NO beans! Only 3 WW points per serving.

To sell it to the kids, I called it "Hot salsa soup" since it features many of the same ingredients and flavors as The Peanut's favorite salsa. She was so distracted by the pile of tortilla chips, she was willing to eat anything if it meant dipping them in. Ha!

 

 

 

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chicken chili with no beans

chicken chili with no beans

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Light and healthy chicken chili with tons of tomatoes and fresh peppers but no beans. Top it with shredded cheese, a dollop of sour cream, and serve with tortilla chips for dunking.

Ingredients

  • 2 rotisserie chickens, shred the breast, leg, and thigh meat. Discard skin and bones.
  • 4 tbps olive oil
  • 2 red bell peppers, diced
  • 2 yellow bell peppers, diced
  • 3 onions, diced
  • 2 tbsp garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp dried red pepper flakes
  • ¼ tsp cayenne pepper (The chili is barely spicy, if you like it hotter increase this a bit.)
  • 3 28-ounce cans of whole plum tomatoes in puree, undrained
  • 1 tsp dried basil
  • freshly ground black pepper
  • Toppings: sour cream, shredded cheese, green onions

Instructions

Shred the chicken meat and set aside.

In a large soup pot, heat olive oil over medium and then sauté the onions until translucent. Add the garlic and cook for one minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt and continue to sauté until fragrant.

In a food processor, puree the canned tomatoes with sauce until slightly chunky/smooth. You may have to work in batches. Add to the pot with the reserved chicken and dried basil.

Simmer over low heat for a minimum of 30 minutes but can be kept simmering for several hours covered.

Serve with the toppings of choice.

Can be frozen.

© Tiffany Dahle
Category: Soup
 

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Comments

  1. Jonathan Kwok

    April 22, 2019 at 8:41 pm

    How big is 1 serving when cooked?

    Reply

Trackbacks

  1. 30 Days of Veggies: helping picky eaters eat better says:
    October 20, 2015 at 10:13 am

    […] Chicken chili: much chunkier, but if you serve it with tortilla chips you can sell it as “Hot Salsa […]

    Reply
  2. Chase away dreary days with tropical grill recipes that make you smile says:
    November 11, 2015 at 6:31 am

    […] Rotisserie chicken chili […]

    Reply

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Hi, I'm Tiffany! I believe parents are too busy to waste energy cooking tasteless recipes just to appease their kids. Everyone at the table deserves to be happy. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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