A hearty, protein-packed chili made with shredded chicken, beans, and fresh vegetables — perfect for cozy nights and easy meal prep.

🍲 Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: ~1 hour

Why You’ll Love This Recipe

This healthy chicken and kidney bean chili is the ultimate comfort food with a nutritious twist. It’s packed with lean protein from chicken, fiber-rich beans, and a rainbow of fresh vegetables like zucchini, carrots, mushrooms, and bell pepper.
Slow-simmered in tomato sauce and taco spices, it’s cozy, flavorful, and naturally gluten-free, dairy-optional, and high in protein.

Whether you serve it with warm tortillas, rice, or a dollop of yogurt on top, this wholesome dinner will become a weeknight favorite.

Ingredients

For the Chili:

2 chicken breasts
2 (8 oz) cans kidney beans, rinsed and drained
1 medium zucchini, shredded
1 bell pepper (any color), chopped
1 cup chopped baby bella mushrooms
1 yellow onion, diced
2 shredded carrots
2 (8 oz) cans tomato sauce
1 (8 oz) can diced tomatoes
¼ cup taco seasoning (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste

For the Toppings:

Plain yogurt or sour cream
Chopped yellow onion
Fresh cilantro
Chili peppers (for heat)
Optional: shredded cheese

Instructions

1. Sauté the Veggies
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion, shredded zucchini, and shredded carrots. Sauté until the onions are soft and translucent, about 5–7 minutes.

2. Add the Mushrooms & Bell Pepper
Stir in the chopped mushrooms and bell pepper. Cook another 3–4 minutes until softened and fragrant.

3. Build the Chili Base
Add rinsed kidney beans, tomato sauce, diced tomatoes, and taco seasoning. Stir well to combine.
Reduce heat to low and let the mixture simmer gently for about 40 minutes, stirring occasionally so all the flavors meld together.

4. Bake the Chicken
While the chili simmers, preheat your oven to 350°F (175°C).
Cut chicken breasts in half to thin them out. Drizzle with olive oil and season with salt and garlic powder.
Place on a parchment-lined baking sheet and bake for 30–35 minutes, or until fully cooked (internal temp 165°F).

5. Shred & Combine
Once the chicken is cooked, shred it with two forks.
Add the shredded chicken directly into the chili, or serve it layered on top for a beautiful presentation.

6. Serve & Top
Ladle the chili into bowls and garnish with yogurt or sour cream, chopped onion, cilantro, and sliced chili peppers.
Add shredded cheese if desired for extra comfort.

Tips & Variations

Add corn or black beans for extra flavor and color.
Use rotisserie chicken if you’re short on time.
Swap taco seasoning for 1 tablespoon smoked paprika, 1 tablespoon cumin, and 1 tablespoon chili powder to customize your spice level.
For a vegetarian version, skip the chicken and add lentils or quinoa.

Health Benefits

Chicken breast: Lean protein to keep you full and energized.
Kidney beans: High in fiber and iron for heart and digestive health.
Zucchini & carrots: Boosts antioxidants and supports gut health.
Mushrooms: Adds umami flavor and immune-supporting nutrients.

Storage & Meal Prep

This chili stores beautifully — in fact, it tastes even better the next day!

Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months; thaw overnight in the fridge and reheat on the stove.