Spicy Chicken Chili w/ Jalapeños + Garlic

After spending two weeks eating as clean can be expected of a sugar craving, coffee addicted, food fantasizing, omnivore like myself, this recipe is easily my favorite discovery. It combines simple, flavorful ingredients, takes little more than an hour to make, and tastes like it’s been simmering ALL DAY! What’s more? It’s high in fiber and protein, low in calories, and meets all of the necessary “clean eating” guidelines (more on that here). It also freezes well, so it’s a great make-ahead option when you have a long week ahead.

What You’ll Need:

1 T Canola Oil

1 C Chopped Red Onion

2 Cloves Garlic (finely chopped)

2 Jalapeños (finely chopped)

1 1/2 lbs. Ground Chicken

1/4 C Chili Powder

2 C Crushed Tomatoes

1 T Chicken Stock

1 T Brown Sugar

1 T Apple Cider Vinegar

2 Cans Dark Red Kidney Beans (drained + rinsed)

Salt + Pepper to taste


How To Make It Happen:

Place large, heavy bottomed pot on stove over medium heat.

Add canola oil and let warm for about a minute.

Add onion, garlic, salt + pepper and let soften for 5 minutes.

Place chicken into pot and turn heat up to medium high.

Cook until chicken is no longer pink, then add all other ingredients, except the kidney beans.

Turn heat to low and cover pot with lid. Allow sauce to thicken for 45 minutes.

Once thick, remove lid and add kidney beans.

Continue cooking for 15 minutes, then remove from heat.

Serve immediately or cool completely, then freeze.*

*445 Calories Per Serving (makes 6 servings)

Spicy Chicken Chili

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