Confetti chicken chili by Ross Mathews

Confetti chicken chili by Ross Mathews

Total Time
1 hr
20 min
40 min
Warm up with this chicken chili on cold winter days. Ross serves it with a spoonful of low-fat sour cream, some chopped scallions, a lime wedge, and a few shakes of hot sauce. Other great garnishes include nonfat plain yogurt, low-fat shredded cheese, tortilla strips, and/or thinly sliced radishes. Freeze any leftovers in pint-size containers for easy, reheatable meals another day.


Olive oil

1 Tbsp

Uncooked boneless skinless chicken breast

1 pound(s), cut into ½-inch cubes

Kosher salt

2 pinch(es)

Black pepper

2 pinch(es)

Uncooked onion

1 medium, yellow variety, chopped finely

Yellow bell pepper

1 medium, chopped finely

Red bell pepper

1 medium, chopped finely

Garlic clove

2 clove(s), chopped finely

Crushed red pepper flakes

2 pinch(es)

Canned white beans

30 oz, rinsed and drained

Canned low-sodium chicken broth

29 fl oz

Canned diced green chiles

4 oz, drained


1 item(s)


4 medium, sliced thinly

Reduced fat sour cream

½ cup(s)

Hot sauce

8 splash(es), optional


  1. In a large soup pot, warm oil over medium-high heat. Add chicken, salt, and pepper; sauté chicken until lightly browned, about 1 to 2 minutes. Add onion and bell peppers; sauté until vegetables begin to soften, about 3 to 4 minutes.
  2. Add garlic and crushed red pepper; cook, stirring frequently, 1 to 2 minutes. Add beans, broth, and chiles; squeeze lime juice into pot, stir, and bring to a boil. Reduce heat to low and simmer, covered, stirring often, about 30 minutes.
  3. Taste and adjust seasonings, if necessary. Serve topped with sour cream, scallions, lime wedges, and optional hot sauce.
  4. Serving size: about 1 cup chili and 1 tbsp sour cream