This chicken chili makes a nice healthy snack and has lots of protein in it, so it’s a substantial one too. It’s even filling enough for a real meal. It’s been in our family for years, and it is especially good during the cold weather, like where I live.
This chile recipe is one of our favorites for snacking or for a lunch, like while we watch TV (such as a ball game). Although it may take some prep time, it’s worth it to have all the leftovers around to snack on later! It’s great for freezing too. You have an instant healthy meal.
This recipe is not hard to make — even I can do it. But if you are not able to cook, it’s worth having someone make a batch for you. This particular recipe makes about 5 or 6 normal sized servings.
4 skinless chicken breasts, cut into 1 inch cubes
1/2 red pepper, chopped
1/2 small yellow onion, chopped
2 garlic cloves, minced (or use a little garlic powder instead, to taste)
1 1/2 Tablespoons of olive oil
2 Tablespoons of chili powder
1/2 teaspoon of salt (you can use less if on restricted salt)
1/2 teaspoon of cumin
1/2 teaspoon of coriander
8 oz or so of canned black beans, drained & rinsed
8 oz or so of white kidney beans, rained & rinsed
14 oz or so of tomatoes, crushed and drained. (Or use canned tomatoes)
5 oz of grated sharp cheddar cheese, or the Mexican style grated cheese
Saute the chicken, red pepper, onion, and garlic cloves in the olive oil.
Add in the salt and spices. Stir in the beans and tomatoes. Simmer it for at least 45 minutes, uncovered. Stir it frequently. Or you can put it in a crock pot on low for about 8 hours. Lastly, stir in the cheese until it’s all melted. Make sure you stir it a lot.
This goes great with garlic toast, crustinis, or crackers. And it goes without saying that using whole grains are best!