Low Fat Chicken Chili


The picture of this Chicken Chili on Wicked Yummy was enough to make me stop at the grocery for the ingredients that I needed and make, what I hoped to be, a yummy dinner for my family.

My husband loves HOT, so I was pretty sure that this recipe, with its cup of Franks Red Hot, would be a hit! The recipe calls for an optional topping of crumble blue cheese, since I didn’t have any other recipes for the week that needed the crumble blue and the serving size that is offered for sale being quite large, I skipped buying the cheese and put out sour cream as an optional topping. The sour cream was a delicious substitute!



Boil chicken on stove top or cook in a small amount of water in a crock pot on high. My crock pot is finicky with its heat and the amount of time that it takes to cook things. This being said, I can’t give an exact crockpot temp or cooking time. My chicken cooked on high in the crockpot for one hour. When chicken is done cooking, shred using two forks.

Heat on high the canola oil in a large pot. Once hot, add garlic and onion. Cook stirring occasionally until tender- about 3 minutes.

Add to the pot the peppers, carrots, and celery. Stir and cook for about 5 minutes.


Add in paprika, cumin, oregano, drained and rinsed black bean along with drained and rinsed cannelloni beans. Stir and cook for about 5 minutes.



Add in shredded chicken, diced and crushed tomatoes, hot sauce and chicken broth. Stir to combine. Simmer chili until veggies are at desired tenderness. Add salt and pepper to taste.

The chili was a hit with the hubby and I, but a bit too spicy for the kiddo.
Thanks Wicked Yummy for a delicious recipe!