I love chili! It’s one of my comfort foods. I normally eat it on repeat during the fall and winter. It’s also a great recipe to freeze! I normally have a small container in my freezer that I unthaw the night before I need it when we’re all out of food. Try this healthier version by substituting ground chicken breast for beef.
You can use a slow cooker or a large pot to make this.
Prep Time: 20 minutes
Cook Time: 2 hours
Yields: 4 servings
Macros per serving: 32 carbs /12 fat /34 protein
Calories per serving: 375
450 grams ground chicken breast
1 15 oz. can kidney beans
1 15 oz. can diced tomatoes
1 bell pepper, chopped
1 carrot, diced
1 celery stalk, diced
1 small onion, diced
1 clove garlic, minced
1 jalapeno, diced (seeds removed to desired taste)
1 tbsp. olive oil
1 tbsp. tomato paste
1 bay leaf
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
1 tbsp. chili powder
*I also like to add fresh/frozen/canned corn too (not calculated in calories) and pickled jalapenos
- Lightly spray a pan with olive oil.
- Cook the onion until translucent. Add in the garlic and carrot cook till tender. Add the celery and cook for another 2 minutes. Add the chicken and cook until evenly brown. Drain the chicken of juices.
- Put the chicken, beans, diced tomatoes, tomato paste, bell pepper and spices into the slow cooker. If the mixture is excessively dry, add the water. Cook on high for 2 hours.
- *If you don’t want to use a slow cooker, add ingredients to pot and cook on high until boiling, then reduce heat and continue cooking with the lid off until sauce has reduced and chili is thick.
- If the chili is excessively runny after 2 hours remove the lid and cook for an additional 30 minutes or until it thickens.
- Decrease the time by skipping the sautéeing process
- Add more beans for increased carbs, fibre and protein
- This is a great meal to freeze and enjoy later