Low Sodium Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

Tender pieces of seared chicken thigh simmer low and slow with diced tomatoes, chickpeas, and a bold mix of chili powder, cumin, smoked paprika, and oregano until everything melds into a thick, hearty bowl. Red and green bell peppers add sweetness and color, while a splash of apple cider vinegar brightens the whole pot right before serving. A finish of fresh cilantro and a squeeze of lime keeps things fresh and zesty without leaning on any heavy toppings. The chickpeas bulk up the chili with a satisfying, stew-like texture, so it eats like a full meal rather than a side. This one comes together in a single Dutch oven, making cleanup as easy as the cooking itself, and it's a great option to build into an added salt–conscious routine. Every element here is built from real, wholesome pantry staples, so it's easy to season and enjoy exactly to your taste.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 ½ lbs boneless, skinless chicken thighs, cut into ¾-inch pieces
1 tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 medium red bell pepper, diced
1 medium green bell pepper, diced
6 scallions, green tops only, thinly sliced (white parts discarded)
2 tbsp chili powder
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
2 cans (14 oz each) diced tomatoes, with juices
1 can (14 oz) chickpeas, drained and rinsed
2 cups chicken broth
1 tbsp tomato paste
1 tsp apple cider vinegar

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 medium lime, cut into wedges (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt and the black pepper.
2
Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden and the pieces release easily from the pot. Stir and cook for another 2–3 minutes until the chicken is opaque throughout with no pink at the center, then transfer to a plate.

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