Description

Zero Points Chicken Chili is a light yet hearty dish made with lean chicken breast, beans, tomatoes, and bold spices—perfect for Weight Watchers or anyone looking for a filling, low-calorie meal.

Ingredients

1 lb boneless skinless chicken breasts
1 small onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup low-sodium chicken broth
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
Salt and pepper, to taste
Optional: lime wedges, chopped cilantro, or green onions for garnish

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Instructions

Spray a large pot or Dutch oven with nonstick spray. Add onion, bell pepper, and garlic and sauté over medium heat until softened, about 4–5 minutes.
Add chicken breasts, beans, corn, diced tomatoes, tomato sauce, chicken broth, and all spices. Stir to combine.
Bring mixture to a boil, then reduce heat and cover. Simmer for 25–30 minutes, until chicken is cooked through and chili has thickened slightly.
Remove chicken breasts, shred with two forks, and return to the pot. Stir to combine.
Taste and adjust seasoning. Serve hot with optional garnishes.

Notes

Use pre-cooked shredded chicken for a quicker version—reduce simmer time accordingly.
For extra spice, add a chopped jalapeño or red pepper flakes.
Freezes well—cool completely and store in airtight containers for up to 3 months.