Mo's Low Fat Chicken Chili

Mo's Low Fat Chicken Chili

4.7 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 249.8
  • Total Fat: 4.1 g
  • Cholesterol: 28.8 mg
  • Sodium: 373.4 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 20.9 g

View full nutritional breakdown of Mo's Low Fat Chicken Chili calories by ingredient
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Deliciously spicy and filling yet low calorie this chili is chock full of vitamins and minerals from healthy organic veggies. Deliciously spicy and filling yet low calorie this chili is chock full of vitamins and minerals from healthy organic veggies.
Number of Servings: 16


    4 Tbsp extra virgin olive oil
    2 pounds free-range boneless, skinless chicken breast, chopped
    1 large organic green bell pepper, chopped
    1 large organic onion, chopped
    16 cloves organic garlic, minced
    2 28oz cans diced organic tomatoes or 14 diced fresh organic tomatoes
    4 cups organic beans (black, kidney and pinto)
    12oz organic tomato paste
    1 bunch organic cilantro, chopped
    4 Tbsp Fiesta low-sodium chili powder
    4 Tbsp organic cocoa powder
    1 Tbsp cumin
    1 Tbsp cinnamon
    1tsp allspice
    1 tsp cloves, ground
    1 tsp Kosher salt
    1/2 tsp ground black pepper
    12 cups water


Cook chicken, pepper, onion, and garlic in hot oil until chicken loses it's pink color and turns white. Add remaining ingredients and bring to a boil, stirring frequently to prevent sticking. Turn down heat to medium low, cover, and simmer for 15 minutes. Serve with your choice of shredded low-fat cheese, low-fat sour cream or plain yogurt, baked organic tortilla chips, chopped jalapenos, and Tabasco sauce. Makes 16 2-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user MOMOKO.

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Member Ratings For This Recipe

  • Trying this in the slow cooker - 1/3/16

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  • used dried pinto beans and my normal chili spices. Delicious. - 1/11/15

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  • This was very yumm! we halved the recipe, but there is definitely too much water! we ended up using a little cornstarch to thicken it up, and once we did it looked and tasted delicious. I topped mine with non-fat greek yogurt and a little shredded cheese. Will maskle again! - 10/22/12

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  • As an Aussie I'm just getting into 'real' chili. This is hands down the best yet. - 12/13/11

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  • Absolutely fantastic! I actually ended up adding twice as much spice (I was making a half batch but forgot when I was adding the spices!) and the taste is incredible! Little thinner consistency than I am used to with chili but incredible with brown rice. Thank you so much for sharing this recipe! - 1/21/10

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