Ground Chicken Chili with Zucchini Noodles

A comforting and protein-packed chili featuring lean ground chicken and a blend of beans, simmered to perfection and served over light zucchini noodles for a satisfying, low-carb meal.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.01/serving

Dietary

• Low-Calorie
• High-Protein
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• slow cooker
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken breast (boneless, skinless)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 0.5 red bell pepper (large, diced)
• 1 can diced tomatoes (no-salt-added, undrained)
• 0.5 can black beans (rinsed and drained)
• 1 cup chicken broth
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.5 teaspoon black pepper
• 2 zucchinis (medium, spiralized)

Instructions

1. Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground chicken breast and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and transfer the cooked chicken to the slow cooker.
2. Add the diced yellow onion and minced garlic to the same skillet (add a splash of water if needed to prevent sticking). Sauté until softened and fragrant, about 3-4 minutes. Stir in the diced red bell pepper and cook for another 2 minutes. Transfer vegetables to the slow cooker.
3. To the slow cooker, add the no-salt-added diced tomatoes, rinsed and drained black beans, low-sodium chicken broth, chili powder, ground cumin, dried oregano, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine all ingredients.
4. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the flavors have melded and the chili is heated through.
5. About 10 minutes before serving, prepare the zucchini noodles. Heat the remaining 1/2 tablespoon olive oil in the large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 3-5 minutes, until tender-crisp. Alternatively, steam them for 2-3 minutes.
6. Serve the hot chili over the zucchini noodles. Portion the remaining servings into airtight containers for meal prep.

Notes

Leftovers store well in airtight containers for up to 3 days. Zucchini noodles can be spiralized ahead of time and stored in the refrigerator.

Nutrition (per serving)

• Calories: 275
• Protein: 31.6 g
• Carbohydrates: 24 g
• Fat: 5.9 g
• Fiber: 5.8 g
• Sodium: 832 mg
• Saturated Fat: 1 g
• Sugar: 8.6 g
• Cholesterol: 80 mg