Hearty Chicken Chili

There’s nothing like a big bowl of chili when the temperatures drop, but most traditional chili recipes can be heavy, salty, or packed with ingredients that leave us feeling sluggish. For Day 2 of my 30 Days of Sweater Weather Plates, I wanted to give chili a healthier twist — without sacrificing that warm, cozy comfort we all crave.

This Healthy Hearty Chicken Chili is loaded with lean shredded rotisserie chicken, protein-packed black beans, and nutrient-dense veggies like zucchini, green bell peppers, and onions. It’s simmered in a flavorful base of stewed tomatoes and low-sodium chicken broth, then seasoned with Tony Chachere’s, paprika, chili powder, and black pepper for that classic chili kick.

The best part? It comes together quickly, especially if you’re using a pre-cooked rotisserie chicken. This is a perfect weeknight dinner, great for meal prep, and cozy enough to curl up with on a chilly fall night.

Why You’ll Love This Chili:

• Lighter & healthier — made with lean protein and lots of veggies

• One-pot meal — minimal cleanup, maximum flavor

• Cozy & comforting — everything you love about chili without the heaviness

• Perfect for fall — hearty enough for sweater weather nights

What you'll need:

• 1 medium zucchini, diced

• 1 green bell pepper, diced

• 1 small onion, diced

• 1 can (14.5 oz) stewed tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 2 cups low-sodium chicken broth

• 2 cups rotisserie chicken, shredded (Costco, Sprouts, or any store-bought option works)

• 1 tsp Tony Chachere’s seasoning (or to taste)

• 1 tsp paprika

• 1 tsp chili powder

• ½ tsp black pepper

• Optional toppings: fresh cilantro, shredded cheese, avocado slices, Greek yogurt (as a sour cream alternative)

  
  

What do do:

1. Prep the veggies — dice zucchini, bell pepper, and onion.

2. Sauté the base — In a large pot, lightly spray with olive oil or use 1 tsp olive oil. Add the onions, zucchini, and bell pepper. Cook for 3–4 minutes until softened.

3. Add seasonings — Stir in paprika, chili powder, black pepper, and Tony Chachere’s. Let the spices bloom for about 1 minute.

4. Build the chili — Pour in the stewed tomatoes, chicken broth, and black beans. Stir to combine.

5. Simmer — Bring to a boil, then reduce heat and let simmer for 15 minutes to let the flavors meld.

6. Add the chicken — Stir in shredded rotisserie chicken and let heat through for another 5 minutes.

7. Serve & enjoy — Ladle into bowls and top with your favorite chili garnishes.

Cozy Tip:

This chili tastes even better the next day once the flavors deepen, so it’s perfect for meal prepping!