Winter time means chili time! If you are looking for a hearty, protein-packed meal that’s perfect for meal prep or feeding a crowd this Protein-Packed Chicken Chili featuring Isernio’s ground chicken is the ultimate comfort food. Loaded with lean protein, fiber-rich beans, and nutrient-dense veggies, it’s a wholesome dish that doesn’t skimp on flavor. Plus, it’s easy to customize with your favorite toppings for a meal that’s as versatile as it is delicious.
Protein Packed Chicken Chili
Ingredients
- 2lb Isernio’s ground chicken
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup chicken broth
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
- .
- To serve:
- Shredded cheese
- Sliced avocado
- Greek yogurt or sour cream
- Fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté until fragrant, about 2-3 minutes.
- Add Isernio's ground chicken to the pot. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Stir in bell peppers and zucchini. Cook for another 3-4 minutes until slightly softened.
- Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Add black beans, kidney beans, chickpeas, diced tomatoes, tomato paste and chicken broth. Stir well to combine.
- Bring the chili to a boil, then reduce heat to low and simmer uncovered for 20-30 minutes, stirring occasionally.
- Taste the chili and adjust seasoning as needed. Ladle chili into bowls and top with desired toppings.
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