Fifteen Minute Chicken Chili

Fifteen Minute Chicken Chili

USA WEEKEND columnist Jean Carper 0

"The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: High antioxidants in tomatoes, corn and beans; High fiber in beans; Low in fat (20% of calories from fat); Beans help suppress blood sugar rises and may help combat diabetes and heart disease."

Ingredients {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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  1. In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 66

  1. 86 Ratings


Good recipe. I used ground beef - thought I had chix, but didn't! - and I sauteed garlic and chopped onions w/ the meat. Used both kidney and black beans. Too much cumin for my taste, and I cut back! I did simmer for about 20 minutes. Next time I will try ground turkey instead of chicken, because my husband loved this with ground beef! Topped with mozzarella cheese and crushed tortilla chips. Don't be afriad of green ortega chilis - they are usually VERY mild.


This was amazing! I used ground chicken, added one chopped onion and omitted the corn. But otherwise, I followed the directions to a T. A definite keeper -- my dh couldn't stop raving about it! I've been trying to find "the" chili recipe over the past year or so and have tried several from this site. This is the best one (including both chicken and beef recipes) out of the whole bunch!


Great, easy meal thats also very healthy! I took the advice of another reviewer and simmered it for a while to let the flavours fully develop. I also omitted the green chillies (scared it would be too hot) and used green beans for a bit of colour. It ended up really yummy, I do think it HAS to be simmered to let the cumin and chilli powder release their flavour. Great recipe!