If you’re craving chili on your diet then you need to try this easy Bodybuilding Chicken Chili recipe! Packed with protein, high in fiber, loaded with flavor, and great for meal prep.
The first thing you need to do is to take out 1 1/2 pounds of chicken breast, trim the fat off of them, and cut each piece in half.
Add your pieces of chicken into a baking dish and bake them on 375F/190C for 20 minutes.
Remove your chicken from the oven after 20 minutes and cut it up into smaller pieces. Keep in mind that these will be the size pieces in your bodybuilding chicken chili so cut accordingly!
Take out and add into your slow cooker 1/2 can of no salt added diced tomatoes, 1 cup of water, 2 squirts of a chili sauce, 2 teaspoons of black pepper, 2 teaspoons of chili powder, 1 can of fire roasted diced tomatoes, 1 can of reduced sodium dark red kidney beans, 1/2 packet of a chili seasoning mix, 1 chopped up green pepper, 1 chopped up red pepper, 1 chopped up your choice onion, 5-6 chopped up garlic cloves (more or less if you don’t like garlic), and your chicken pieces.
Remember that the weight of each ingredient is featured in the recipe card below.
Mix all of those ingredients together until everything looks incorporated.
Want it spicier? Add in some chopped up jalapeños!
Put your slow cooker lid on and let your bodybuilding chicken chili cook on high heat for 2 hours.
Add in 1 large can of 99% fat free baked beans after 2 hours, put your lid back on, and let it cook on high heat for an additional 2 hours.
After 4 hours I like to mix in 2 tablespoons of flaxseed meal which is high in healthy fats, fiber, and protein. This is optional but recommended!
Turn your slow cooker off and portion out however many servings you want, we made 10 today. If you don’t know how to portion out your recipes you can read about how to do so here.
Top your chili with some chives, plain Greek yogurt or sour cream, crackers, or anything else you want. Let us know what you top your bodybuilding chicken chili with in the comments below!
Bodybuilding Chicken Chili
What We Used
The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 1 ½ Pounds Chicken Breast - 24 Ounces
- 2 Squirts Chili Sauce - 10-20g Sriracha
- 2 Teaspoons Black Pepper
- 2 Teaspoons Chili Powder
- 1 Green Pepper
- 1 Red Pepper
- 1 Onion
- 5-6 Cloves Garlic
- 1 Can Kidney Beans - 16 Ounces Dark Red Reduced Sodium
- 1 Can Diced Tomatoes - 14.5 Ounces Fire Roasted
- ½ Can Diced Tomatoes - 7.25 Ounces No Salt Added
- 1 Can Baked Beans - 28 Ounces 99% Fat Free
- 8 Ounces Water - 8 Ounces
- ½ Packet Chili Seasoning Mix - 18g
- 2 Tablespoons Flaxseed Meal - *Optional
- Cut your Chicken Breast in half
- Bake your Chicken on 375F/190C for 20 minutes
- Chop your Chicken into small pieces
- Add the rest of the ingredient into your slow cooker aside from your Baked Beans
- Cook on High for 2 hours
- Add in your Baked Beans
- Cook on Low for another 2 hours
- Calories: 2083
- Fat: 15g
- Saturated Fat: 1g
- Sodium: 3394mg
- Carbs: 242g
- Fiber: 76g
- Sugar: 68g
- Protein: 245g
I love this recipe! This has now become one of my staples for lunch. Sunday is the day I prep my lunch for the week. I always try to find a recipe that I can make in bulk that will last all week and this fits the bill perfectly. Great job Derek.
Haven’t tried this recipe yet but it looks awesome! I love making meals like this and portioning them out to bring for lunch at work.
How many servings does it usually make?
Great recipe, Derek! I will be trying it out tomorrow. Quick question: do you freeze the extra containers or just keep them in the refrigerator? How long do they stay good for? Thanks!
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?
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
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.
Depending on how big your slow cooker is, cooking time should remain close to the same! Hope this helps 🙂
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?
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
I usually just throw mine in a baking dish (with nothing on them) for this recipe. No oil or foil needed!
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!!
Thanks for the wonderful comment Andrew! I hope you like everything you try!
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!
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!
This has become a staple in my diet for training days. Excellent recipe!
Awesome Mike! Thanks for the comment
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.
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
Thanks Doug! Good to hear from ya man…been awhile