Hello! Welcome to a new week! I have a great recipe to start your week off on the right foot — or bowl. 😉 This healthy chicken chili is the perfect thing to whip up tonight or tomorrow and have a healthy lunch all week long! Plus, it doesn’t take long to make — a win-win in my book!
Now this recipe is kind of a hodge-podge of ingredients, which is what makes it versatile to whatever you have in the pantry! Don’t have a can of tomatoes? No problem, use salsa. Don’t have kidney beans? No worries! Use the beans you do have and it will come out just as good!
I love recipes like this, ones that you can make your own. So, I know this is just quick drop in — I’ll write more in tomorrow’s post, but it’s almost dinner time and I can hear the kitchen calling my name. 🙂
Healthy Chicken Chili
- 1 tbsp. Oil Canola
- 1 Pound ground Chicken
- 1/2 Onion Chopped
- 4 Garlic cloves chopped
- 3 tbsp. chili powder
- 2 tsp salt
- 1 tsp red pepper flake as desired
- 1 tsp black pepper ground
- 2 tsp garlic powder
- 2 tsp cumin
- 1 Jar Tomato Salsa whatever kind you like -- you can also use a 14z can of tomatoes
- 1 14 oz can Chickpeas drained and rinsed
- 1 14 oz can Red kidney Beans drained and rinsed
- 1 Cup Chicken Stock
- Sour Cream and Cheese for serving
Heat oil in a large pot over medium high heat. Add onion, garlic and cook, stirring frequently, until tender, about 5 minutes. Add chicken and cook until browned. Add salsa, 1 cup stock, chili powder, cumin, salt and pepper and bring to a boil.
Reduce heat to medium low and add beans.
Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve with sour cream, cheese and your other favorite chili toppings.