Chicken and 3 Bean Chili


  • Serving: 10
  • Calories: 254
  • Carbs: 27g
  • Protein: 31g
  • Fat: 2g


  • 1/2 cup of chopped White Onion
  • 2lb of ground Chicken
  • 1 Tbsp Garlic Powder
  • 4oz of Green Chilis
  • 30oz Tri Bean Blend (two 15oz can)
  • 29oz Fire Roasted Tomatoes (two 14.5oz cans)
  • 1 Tbsp Chili Powder
  • 1 Tbsp Sugar Substitute
  • 2 Tbsp White Vinegar
  • 3 Tbsp Yellow Mustard
  • 2 Tsp Cumin
  • 1 Tsp Salt
  • 3 Tbsp Cilantro
  • 1/2 Reduced Fat Shredded Cheddar


  1. Place ground chicken, garlic powder, and chopped white onion into a soup pot, mix gently, and cook until chicken color transitions from pink to white.
  2. Lower heat and drain liquid from the pot, keeping the chicken and onion in the pot.
  3. Add the green chilis, drained tri-bean blend, fire roasted tomatoes, sugar substitute, chili powder, white vinegar, yellow mustard, cumin, and salt and stir until equally combined.
  4. Allow mixture to come to a boil then reduce heat to a simmer and simmer for 10 minutes.
  5. Turn off heat or set to low and prepare to serve.
  6. Scoop a cup of the Chicken and 3 Bean Chili into a serving bowl. Add shredded cheese as desired and add chopped cilantro to taste or garnish.
  7. Enjoy!

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