Members only recipe!
I love this chili recipe. It isn’t extremely spicy and I did that on purpose so that my kids would eat it too, but if you like your chili with more of a bite, feel free to add some extra jalapeno or red pepper flakes.
Low-Fat Chicken Chili
Makes ~10 servings
1.5 lb chicken breast, trimmed of fat/tendons and diced into ½ inch cubes (appx 680g)
(1) 7oz can chopped green chiles
(1) 15.5 oz can black beans, drained
(1) 15.5 oz can dark red kidney beans, drained
(1) 15.5 oz can light red kidney beans, drained
(2) 15.5 oz cans diced tomatoes, not drained
1 medium green bell pepper, diced (appx 125g)
½ large red onion, diced (appx 180g)
1 tsp garlic powder
3 Tbsp chili powder
1 tsp cumin
½ tsp treleafia (this is an all natural sweetener I use, but any stevia product or honey will work. If you want to order some Treleafia, use the code NATALIE at checkout and you will get a 40% discount)
1.5 Tbsp white vinegar
½ tsp sea salt
salt, pepper, garlic powder to taste
green onion, chopped
(optional) ½ jalapeno, diced
(optional) avocado, sliced
-Spray a large pot with non-stick olive oil cooking spray. Add cubed chicken and sprinkle lightly with sea salt, pepper, and garlic powder. Cook 8-10 minutes, flipping the chicken at about 5 minutes, until chicken is no longer pink in the center.
-Stir in green chiles, beans, diced tomatoes, bell pepper and red onion.
-Add garlic powder, chili powder, cumin, treleafia, white vinegar and sea salt.
-Allow to simmer for 15 minutes. If desired, add jalapeno for additional spiciness.
-Garnish with chopped green onion and avocado if desired
Tips: It may be easier to cut the chicken in strips, and then dice it into smaller pieces after cooked. Cutting raw chicken into small pieces can sometimes be difficult. Also, you can place single servings in Ziploc freezer bags and freeze them to use later. The chili will stay good up to 3 months frozen.