This Simple Cooking with Heart recipe from the American Heart Association provides a tasty twist on traditional chili, substituting chicken for ground beef. It’s easy (and healthy) to make in a hurry!
Ingredients
- 1 lb. boneless, skinless chicken breasts or tenderloins, all visible fat discarded OR 1 lb. ground white meat chicken or turkey
- 1 medium onion, finely chopped
- 1 medium bell pepper (any color), chopped
- 3 clove garlic, minced OR
- 2 cup fat-free, low-sodium chicken broth OR 1 16- oz. canned, fat-free, low-sodium chicken broth
- 2 15.5- oz. canned, no-salt-added or low-sodium beans (mix or match pinto, red, kidney or navy), drained, rinsed
- 1/2 tsp. pepper
- 1 tsp. cumin
- 1/2 tsp. chili powder (optional)
- 1 medium chopped jalapeño (optional if you like spicy chili)
- fresh cilantro (optional)
- 1/2 cup low-fat or fat-free sour cream (optional)
Directions
- Remove visible fat from chicken, cut into bite-sized pieces.
- Spray large pot with cooking spray. Add chicken, onion, garlic, chili powder (optional) or jalapeno (optional) cooking over medium-heat until chicken is no longer pink (about 7 minutes)
- Lightly mash the drained, rinsed beans with a fork.
- Add all remaining ingredients to chicken mixture and simmer on high for 10 minutes.
- Spoon chili into bowls and top with chopped fresh cilantro and/or dollop of sour cream (optional)
Budget Tip
When buying chicken, tenderloins are often less expensive than breasts – in recipes like this one where you cut the chicken into bit-size pieces the cut makes no difference so pick whatever’s cheaper! Be sure to check for specials or sales.
