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    Home » Recipes » Soup

    Healthy Chicken Chili with No Beans

    Published: Oct 13, 2015 · Modified: Feb 21, 2020 by Tiffany Dahle · This post may contain affiliate links.

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    The serving of chicken chili in a bowl next to a photo of the ingredients.
    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.

    Serving Suggestions

    I love to serve this chicken chili with tortilla chips for dunking but if you want a more traditional bread roll, you can't go wrong with a sweet square of Grandma's buttermilk cornbread or a flaky buttermilk drop biscuit.

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      Easy Buttermilk Drop Biscuits {4 Flavor Variations}
    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!

    A white bowl of tomato-based chicken chili has shredded cheddar and a dollop of sour cream on top.

    Chicken Chili with No Beans

    4.42 from 24 votes
    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.
    TOTAL TIME 45 minutes
    PREP TIME 15 minutes
    COOK TIME 30 minutes
    YIELD 16 servings
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    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 tablespoon garlic minced
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • ¼ teaspoon dried red pepper flakes
    • ¼ teaspoon cayenne pepper The chili is barely spicy, if you like it hotter increase this a bit.
    • 3 (28 oz) cans of whole plum tomatoes in puree undrained
    • 1 teaspoon dried basil
    • freshly ground black pepper

    For serving:

    • 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.
    COURSESoup
    CUISINEAmerican
    AUTHORTiffany Dahle

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      Recipe Rating




    1. Jonathan Kwok

      April 22, 2019 at 8:41 pm

      How big is 1 serving when cooked?

      Reply

    Trackbacks

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

      […] Rotisserie chicken chili […]

      Reply
    2. 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

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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. 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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