Greek Yogurt Chicken Chili
A high-protein, creamy chili made with Greek yogurt, chicken, and beans for a healthful and satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 400 g canned tomatoes
- 400 g canned kidney beans
- 400 g canned black beans
- 500 ml chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- salt — to taste
- black pepper — to taste
- 400 g Greek yogurt
- cilantro — to taste
Instructions
- 1
Dice the chicken breast into bite-sized pieces and set aside.
- 2
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onion is soft.
- 3
Add diced red bell pepper and cook for another 3 minutes.
- 4
Add chicken pieces to the pot, stirring occasionally until browned on all sides.
- 5
Pour in the canned tomatoes, kidney beans, black beans, and chicken broth.
- 6
Stir in chili powder, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 15 minutes.
- 7
Turn off the heat and stir in Greek yogurt until the chili is creamy.
- 8
Serve topped with chopped cilantro.
Cook it this week.
NeatEat plans Greek Yogurt Chicken Chili — and the rest of your week — around your budget, groceries included.