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Chicken Chili


  • 1 T. coconut oil
  • 2 cups chicken breasts, cubed
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 cup chicken broth
  • ¾ c water
  • 4 t. chili powder
  • 1 t. cumin
  • ½ tsp garlic powder
  • 2 cans of cannellini beans (‘white kidney’) rinsed/drained


Sauté chicken and onions in oil on med-hi heat. Add green pepper and cook 1 min.

Add remaining ingredients, heat to boil, and then reduce to low and simmer 15 minutes (or longer on very low heat to infuse flavors more).

(Can make and freeze extra – or make smaller recipe to fit your family size.)

Helping you live more!™

The information in this document and on is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Jill Tiffany, CN, CPT. Jill encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Jill Tiffany runs a private practice in Baldwin, WI, as a Clinical Nutritionist and Certified Personal Trainer. She has been a health educator for over 20 years coaching high school athletics, teaching Physical Education, serving as a consultant for athletic teams, and implementing wellness plans for corporations. Jill is a nutrition and fitness writer for Midwest Events Magazine and; she also serves on the Health Advisory board for Supplement Spot™. More info:

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