Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
| Calories | 236.7 | Total Fat | 1.7 g |
|---|---|
| Saturated Fat | 0.4 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 0.4 g |
| Cholesterol | 51.3 mg |
| Sodium | 523.1 mg |
| Potassium | 433.0 mg |
| Total Carbohydrate | 27.8 g |
| Dietary Fiber | 7.0 g |
| Sugars | 6.0 g |
| Protein | 24.5 g |
| Vitamin A | 19.4 % | Vitamin B-12 | 5.6 % |
|---|---|
| Vitamin B-6 | 27.6 % |
| Vitamin C | 38.5 % |
| Vitamin D | 0.0 % |
| Vitamin E | 0.9 % |
| Calcium | 2.5 % |
| Copper | 6.7 % |
| Folate | 17.6 % |
| Iron | 21.1 % |
| Magnesium | 13.9 % |
| Manganese | 12.3 % |
| Niacin | 52.3 % |
| Pantothenic Acid | 10.3 % |
| Phosphorus | 24.6 % |
| Riboflavin | 7.6 % |
| Selenium | 23.6 % |
| Thiamin | 10.7 % |
| Zinc | 8.2 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Chicken Chili
View the full Chicken Chili Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Chicken Chili
109 calories of Chicken Breast (cooked), no skin, roasted, (0.38 breast, bone and skin removed)
60 calories of RedPack Crushed Tomatoes in Thick Puree, (0.75 cup)
43 calories of Beans, black, (0.19 cup)
25 calories of Yellow Sweet Corn, Canned, (0.19 cup)
8 calories of Onions, raw, (0.13 cup, chopped)
4 calories of McCormick original chili season mix, (0.13 serving)
1 calories of Garlic, (0.13 clove)
Calories per serving of Chicken Chili
109 calories of Chicken Breast (cooked), no skin, roasted, (0.38 breast, bone and skin removed)
60 calories of RedPack Crushed Tomatoes in Thick Puree, (0.75 cup)
43 calories of Beans, black, (0.19 cup)
25 calories of Yellow Sweet Corn, Canned, (0.19 cup)
8 calories of Onions, raw, (0.13 cup, chopped)
4 calories of McCormick original chili season mix, (0.13 serving)
1 calories of Garlic, (0.13 clove)
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