Light Italian Chicken Chili, an easy chicken chili recipe full of fresh vegetables!
If you’re looking for a fresh and light dinner idea for your family, I have the perfect solution for you! This chicken chili recipe is full of fresh vegetables and easy to make!
This Light Italian Chicken Chili recipe comes together quickly, so be sure to have all your ingredients prepped and ready to go.
To start, add some butter or margarine to a large skillet over medium-high heat. When it has melted, add half slices of Italian bread and cook the bread about 1-2 minutes per sides or until slightly toasted. Set the bread aside for serving with the chili.
Next, get started on the chili. Melt another tablespoon of butter or margarine in the same pan then add the chopped raw chicken. Stirring frequently, cook the chicken for a few minutes or until nearly cooked through. Remove the chicken from the pan and set aside for a few minutes.
Add the zucchini, bell pepper, and onion to the pan and stir occasionally until the vegetables are crisp-tender, which should take about 4 minutes.
Stir in the tomatoes, 1/2 cup water, chili powder and salt and bring to a boil. Reduce the heat and cook covered until the tomatoes cook down and the vegetables are tender, which should take about 5 minutes. Stir in the chicken and basil, and then you’re ready to serve! Super quick and easy!
Serve the chili in small bowls along with the toasted bread. You could also add some additional chopped basil on top if you’d like.
It does take a little time to chop all the vegetables, but I do love that everything can be cooked in one pan which saves a lot of time on cleanup!
To save even more time, you could substitute frozen vegetables or even canned chopped tomatoes instead of fresh tomatoes. You could also use whatever vegetables and herbs/spices you have around the house. Fresh oregano would also be great instead of the basil.
For a vegetarian option, use black beans or use your favorite meat substitute instead of the chicken.
The slices of toasted bread make the perfect dippers for this Light Italian Chicken Chili! The chili would also be great on top of rice or even pasta. I made a big batch of this chili and ate it for lunch all week. It would also freeze well!
Hope you enjoy this Light Italian Chicken Chili recipe!
Light Italian Chicken Chili Recipe
Ingredients
- 5 tablespoons butter or margarine divided
- 4 slices Italian bread cut in half
- 12 ounces boneless skinless chicken breasts cut into small chunks
- 1 1/4 cups chopped fresh zucchini
- 1 small yellow bell pepper chopped (1 cup)
- 1/2 cup chopped onion
- 1 1/2 pounds plum tomatoes chopped (about 3 1/2 cups)
- 2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup chopped fresh basil leaves
Instructions
- Melt 1 tablespoon butter or margarine in large nonstick skillet over medium-high heat. Add bread and cook, about 1-2 minutes per side, until lightly browned and crisp. Remove and set aside.
- Melt 1 tablespoon butter or margarine in same skillet over medium-high heat and cook chicken, stirring frequently, until thoroughly cooked, about 3 minutes; remove and set aside. Melt remaining 2 tablespoons butter or margarine in same skillet over medium-high heat and cook zucchini, bell pepper, and onion, stirring occasionally, until crisp-tender, about 4 minutes.
- Stir in tomatoes, 1/2 cup water, chili powder and salt and bring to a boil over high heat. Reduce heat and cook covered until tomatoes cook down and vegetables are tender, about 5 minutes. Stir in chicken and basil; top servings with toasted bread.
Notes
- Chili would also be great served over brown rice or pasta.
- For a vegetarian chili, omit the chicken and stir in a drained 15 to 16-oz. can black beans instead!
- Instead of butter or margarine, you could also use olive oil.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Gotta love a light recipe filled with yummy veggies! So healthy.
Oh yum! My boyfriend would love this!
Chicken Chili is one of my favorites!!! This one looks so hearty and amazing!
I love the flavor of chili, but my boyfriend hates beans. This looks like it is the perfect recipe for us!
Yum! I love how easy this is to put together, especially with all the vegetables.