Bodybuilding Chicken Chili Recipe! (Low Fat + High Protein!)

| February 17, 2013 | 20 Comments
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Bodybuilding Chicken Chili

This is my personal favorite high protein, low fat, chicken chili recipe. Portion it out into containers and have ready-to-go chili for the week! Mmm…

Here is the recipe:

  • 1 1/2 Pounds Chicken (24oz)
  • 2 Squirts Sriracha (10-20g)
  • 2 Teaspoons Black Pepper
  • 2 Teaspoons Chili Powder
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Onion
  • 5-6 Cloves Garlic
  • 1 Can Dark Red Kidney Beans (Reduced Sodium) (16oz)
  • 1 Can Fire Roasted Diced Tomatoes (14.5oz)
  • 1/2 Can Diced Tomatoes (No salt added) (7.25oz)
  • 1 Can 99% Fat Free Baked Beans (28oz)
  • 1 Cup Water
  • Half packet (18g) Chili Seasoning Mix
  • 2 Tablespoons Milled Flax Seed (Optional)

Calories in the whole recipe:

  • Calories: 2296
  • Fat: 15g
  • Saturated Fat: 1g
  • Sodium: 3394mg
  • Potassium: 4481mg
  • Carbs: 242g
  • Fiber: 76g
  • Sugar: 68g
  • Protein: 245g

Wash and cut your chicken into halves. Bake chicken on 375 for 20:00. Cut chicken into small pieces. Combined the rest of the ingredient into whatever you’re using to cook your chili. If you’re using a crock pot cook on low for 2 hours. Add in 99% fat free beans after 2 hours. Cook for another 2 hours on low heat. Add in flax seed (optional). Portion out and enjoy!

Buy the Healthy ‘N Fit Whey Protein I use:

http://www.amazon.com/dp/product/B00014DNZY/?tag=iwala-20

Buy the Healthy ‘N Fit Egg Protein I use:

http://www.amazon.com/dp/product/B00166D8TW/?tag=iwala-20

Mail:

  • Derek Howes
  • P.O. Box 976
  • Windham, NH 03087

About the Author:

Blogger, Personal Trainer, and Protein Chef!
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20 Comments on "Bodybuilding Chicken Chili Recipe! (Low Fat + High Protein!)"

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  1. doug kaffel says:

    As with anything that goes in the crock pot this recipe is so simple but the amazing thing is that it is delicious i dont know that i would ever make chili any other way

  2. Gianpaolo says:

    Made this twice now, first time turned out great and the second time a little better (I put the onion and peppers in a food processor to get down on chopping time) but it came out a little thinner than I would have liked. Next time I’m not going to use much if any water in the mix.

    • Derek Howes says:

      Good deal. Sometimes the canned stuff has more water than needed so it turns out thinner (at least this has happened to me by accident). Either way glad you liked it!

  3. Mike O says:

    This has become a staple in my diet for training days. Excellent recipe!

  4. Jeremy says:

    Derek, this recipe was delicious! I think it was the red pepper which added some natural sweetness to it. I made it for a party and everyone commented how good it tasted… no one told them that it was good for them too, haha!

    • Derek Howes says:

      Jeremy that is outstanding! I love hearing stories about others eating it, not knowing it’s “healthy”, and then commenting on how good it tastes. Thanks my friend.

  5. Naveen says:

    Just got back from the gym and tried the chili. Was a little sweet at first bite but the spiciness kicked in after. Amazing recipe, thank you!

  6. Andrew says:

    This is the second recipe of yours that I’ved tried. Both this and the meatloaf are outstanding!! Will definetly be making more of your recipes. Thanks alot. Keep them coming!!

  7. adam says:

    hey, quick question. do you bake the chicken on a cookie sheet? or wrap in foil? oil the chicken breasts first? probably a stupid question, but i rarely cook so i am pretty clueless in the kitchen

  8. Ivan says:

    The recipe looks delicious. Just got a question though. Would I be able to just throw some frozen chicken into the crockpot and cook it that way instead of using the oven?

  9. Kaushal says:

    Just made this recipe and it is absolutely amazing. Great taste, and it seems to taste even better when I reheat. One question is, if i make 1.5X the recipe, do i cook for 1.5X longer? Not sure if heating correlates with amount of ingredients in there.

  10. Danny says:

    Derek,

    Love the recipe. The baked beans tend to add a lot of sodium to this recipe. Any tips or substitutions to help keep it down?

    Thanks!

    • Derek Howes says:

      Hi Danny! Thank you. Honestly just look for some lower sodium beans – there’s usually a few brands that offer them. If they aren’t down the regular aisle – they may be down the “natural” section of your grocery store! Hope this helps

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