How is everyone doing? We are on week two of our slim down and I haven't felt better! I am really enjoying my food again, because it is all wholesome and every ingredient counts. I hope you are all finding some healthy recipes you like!
My husband is not a chicken fan. If he had it his way, he would have beef or pork every day. I am always trying to find new ways to serve him chicken that mimic his favorite red meat dishes. He loved this dish! I was so happy! He said I can make it as many times as I want. That means it is a winner. It is spicy, so if you are not a spice fan, simply omit the serrano peppers and cayenne pepper, then you will have a completely mild chili. We like it just like this. It is so low in calories and packed with nutrients. I served mine with a side salad and pineapple slices for dessert. It left us full and satisfied. Enjoy!
Low Calorie Chicken Chili
2 TBSP olive oil
2 cups chopped sweet onions
4 garlic cloves, minced
2 serrano peppers, diced (reduce or eliminate if you don't like spice)
2 red bell peppers diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp cayenne
2 tsp salt
1 28 oz cans whole peel plum tomatoes in puree - undrained
1 can black beans
1 bay leaf
2 Chicken breasts
In a large pot, add olive oil, onions, garlic, serrano and red peppers. Cook over medium heat for 3-5 minutes.
Add remaining ingredients and stir well so the chicken is coated. Cover and cook over medium low heat for 1 hour. Shred the chicken with a fork, it will fall apart easily. Serve!
Note: You can make this dish in the crockpot too. Just throw it all in and cook on low until you get home from work!
Don't forget you can order my cookbook HERE!