Skinny Chicken Chili

Tuesday, November 13, 2012

From our skinny table to yours...
Can you have more than a bite of chili without feeling the immediate guilt?  We couldn't and went to the kitchen to come up with something to please our skinny needs along with our husbands beefy appetites. With our healthy version you can go ahead and have a happy helping!  Another favorite skinny substitution of ours is to choose sweet potatoes over white potatoes (in every dish)!  We added in a ton of veggies, took out the red meat and had ourselves a healthy version of chili that was pleasing to all!
Hope you enjoy this hearty chili as much as we do!

Skinny chicken chili
Olive oil
Garlic (4-6 cloves)
1 green pepper
1 jalapeno pepper
2 yellow onions
1 zucchini
2 sweet potatoes
2 handfuls spinach
1 cup frozen corn
1/4 cup mexican cheese
1 pound ground chicken
3 cups chicken stock
1 can diced tomatoes
2 limes
1 handful cilantro
2 cans low sodium beans and any will do! (used one black bean, one kidney bean b/c had on hand)
Mexican spices - cumin and chili powder

Let's get cooking!
1. Chop up 2 sweet potatoes into cubes and boil until tender
2. Dice peppers, onions, garlic, and saute in olive oil until golden brown
3. Add ground chicken and mexican spices and cook until brown then add in the juice of two limes
4. Add in 2 cans beans (rinsed to lower sodium content) and diced zucchini
5. Add in can of diced tomatoes, 3 cups chicken stock, frozen corn tender sweet potatoes after drained from water
6. Mix in the cheese and let simmer for as long as you can, (30-45 minutes is perfect) chili will thinken up and the flavors will combine
7. Toss in fresh spinach and cilantro just a few minutes before you are about to serve so the leaves will wilt perfectly and still carry all the flavor

This serves 6 - 8 happy helpings!!  Love to make extra when it comes to stews to be able to freeze leftovers or have lunch for the week ;)

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