Description
A creamy, probiotic-rich chili using white chicken meat, beans, and Greek yogurt for a low-fat, high-protein alternative to traditional chili. Tender chicken pieces and roasted chilies meld with bold spices and a tangy yogurt finish.
Ingredients
1.5 lbs (635g) boneless, skinless chicken breasts, cut into 1.5-inch cubes
1 (10 oz) can low-sodium roasted green chilies
1.5 cups dry white beans (cannellini or navy), soaked overnight
1 cup plain, full-fat Greek yogurt
1 x 14.5 oz can no-salt-added diced tomatoes
Olive oil for browning chicken
Spices: 1 tbsp cumin, 1 tsp coriander, 1/2 tsp chili powder
1 medium onion, diced
3 garlic cloves, minced
Instructions
Brown chicken in olive oil until golden (6-8 minutes per side), set aside
Sauté onion, garlic, and spices in same pan until translucent (3 minutes)
Return chicken to pan with beans, broth, chilies, and tomatoes
Simmer uncovered 15 minutes until chicken is tender
Blend 2 cups chili to create smoother texture
Stir in Greek yogurt gently, simmer 5 minutes longer
Season with salt to taste
Notes
Soak beans overnight to improve digestibility
Use non-reactive pot to prevent yogurt from curdling
Add 1 tsp apple cider vinegar for acidity balance
Let rest 10 minutes before serving to thicken
Avoid adding yogurt prematurely (wait until final 5 minutes)
Taste salt carefully due to sodium-reduced ingredients
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 250
- Sodium: 0mg (adds 200mg with discretionary salt)
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg