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Healthy Altitudes

Speedy Chicken Chili

There’s nothing better on a cold day than to curl up at home with a warm bowl of soup or chili!

Try this fun and tasty twist on chili by swapping in chicken for ground beef. Plus, this recipe from the American Heart Association is quick and easy, so you’ll have your meal ready in no time!

Ingredients

Serves Four

  • 1 teaspoon canola oil and 1 teaspoon canola oil, divided use
    OR
  • 1 teaspoon corn oil and 1 teaspoon corn oil, divided use
  • 1 pound boneless, skinless chicken breast halves or tenderloins, all visible fat discarded, cut into bite-size pieces
    OR
  • 1 pound ground skinless chicken or turkey
  • 1 medium onion, chopped
  • 1 medium bell pepper (any color), chopped
  • 3 medium garlic cloves, minced
    OR
  • 1 1/2 teaspoons jarred minced garlic
  • 1 medium jalapeño, seeds and ribs discarded, minced (optional)
  • 2 15.5-ounce cans of no-salt-added or low-sodium beans (any variety – pinto, kidney, or black), rinsed, drained, and mashed with a fork
  • 2 cups fat-free, low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder (optional)
  • 1/2 cup fat-free sour cream (optional)
  • 1/4 cup chopped fresh cilantro (optional)

Directions

  1. In a large pot or Dutch oven, heat one teaspoon of oil over medium-high heat, swirling to coat the bottom. Cook the chicken for three to four minutes, or until the chicken is no longer pink in the center, stirring frequently. (If using the ground chicken or turkey, cook for five minutes or until fully browned, breaking up the pieces with a spoon.) Transfer the chicken to a large plate.
  2. In the same skillet, still over medium-high heat, heat the remaining one teaspoon of oil, swirling to coat the bottom. Add the onion, bell pepper, garlic, and jalapeño. Cook for three to four minutes, or until the vegetables are soft, stirring frequently.
  3. Stir in the chicken, beans, broth, cumin, pepper, and chili powder. Bring ingredients to a boil. Reduce the heat to low. Simmer for 10 minutes.
  4. Spoon the chili into bowls. Top with the sour cream and cilantro (optional).

Quick Tip: When cutting chicken into pieces for a soup, stir-fry, or chili recipe (like this one), compare prices between chicken breast halves and chicken tenderloins. For a more inexpensive option, buy a 4-pound whole chicken and use the breast meat for this recipe. Save the wings and legs for another use.

Source: https://recipes.heart.org/en/recipes/quick-chicken-chili

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