Wednesday, 1 January 2014

My Favourite Healthy Chili Recipe!

This is probably my all-time favourite chili recipe that's really simple to make since you just throw it all in a slow cooker! This chili is really low in fat, which you may think is a good thing, but the truth is that you need fat in your diet to help keep you feeling full and satisfied (or you'll just be hungry again quickly). So I always try to put some sort of full fat/light shredded cheese or full fat/light sour cream on top of the chili to help balance that out. Without the cheese/sour cream, there's about 280 calories, 45g carbs, 22g protein and 2g fat. Enjoy!

http://www.thecomfortofcooking.com/2012/02/crock-pot-chicken-taco-chili.html



Crock Pot Chicken Taco Chili

YIELD: Serves 6

INGREDIENTS:

① 1 16 oz. can black beans, drained
② 1 16 oz. can kidney beans, drained
③ 2 garlic cloves, minced
④ 1 medium onion, chopped
⑤ 1 jalapeno pepper, minced
⑥ 1 green bell pepper, chopped
⑦ 10 oz. package (1 1/4 cups) frozen corn kernels
⑧ 1 8 oz. can tomato sauce
⑨ 1 28 oz. can diced tomatoes, drained
⑩ 1 tbsp. cumin
⑪ 1 tbsp. chili powder
⑫ 1 tsp. dried oregano
⑬ 1 tsp. kosher salt
⑭ 1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.

DIRECTIONS:

Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.
Serve with Honey Jalapeño Cornbread, if desired.
Enjoy!
* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours.

Chicken chili adapted from Skinny Taste

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