Cheesy Chicken and Bell Pepper Chili
A quick and easy cheesy chicken chili loaded with bell peppers and packed with protein, perfect for a satisfying low-calorie, keto-friendly meal.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
35g protein
8g carbs
25g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 200 g cheddar cheese
- 2 bell pepper
- 1 onion
- 2 clove garlic
- 400 g canned tomatoes
- 2 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the chicken breast into small cubes.
- 2
Dice the bell peppers and onion, and mince the garlic.
- 3
Heat olive oil in a large pan over medium-high heat.
- 4
Add chicken, season with salt and black pepper, and cook until browned, about 5 minutes.
- 5
Add the onion, bell pepper, and garlic to the pan and sauté until onion is translucent, about 3 minutes.
- 6
Stir in the canned tomatoes, chili powder, and cumin. Simmer for 5 minutes.
- 7
Reduce heat to low, stir in grated cheddar cheese, and simmer until the cheese is melted and the chili is thick, about 2 minutes. Serve hot.
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