It’s Super Bowl Sunday and while the weather is nice today, it’s been crazy cold all over the country. Chili is comfort food plain and simple. I wanted this version to be versatile so you can pair it with gentle carbs like brown rice and beans and make it a carb meal …or put it over cauliflower rice, and add sour cream and avocado and make it a healthy fat version. You can also omit the avocado, keep the cauliflower rice and keep it just low fuel. Have it your way. Just have it!
Ingredients
- 1 lb lean ground chicken
- 1 small onion
- 6 mini bell peppers or one large
- 4 cloves garlic
- 2 stalks scallions
- 1/2 bunch cilantro
- 1/2 Tbsp oregano
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 tsp mineral salt
- 1/2 Tbsp adobo seasoning
- 1/2 tsp chipotle powder
- 4 oz can diced green chiles
- 14 oz can diced tomatoes
- 14 oz can of chicken broth
- 1 Tbsp liquid smoke
- 1 small zucchini
- 1 small yellow squash
Instructions
- Brown and rinse chicken under hot running water - unless it’s 98% lean (check your package)
- Place all fresh veggies (except zucchini and squash) in chopper or food processor- process to a fine dice
- Spray skillet used to brown chicken with cooking spray, place over medium heat.
- Add finely diced veggies and sauté for 5 minutes.
- Add rinsed chicken and all dry seasonings -mix well to combine.
- Add green chiles, tomatoes and broth and smoke - mix well
- Cut each squash into quarters lengthwise- then dice into small pieces. Add to pot
- Cover and let simmer for 20-30 minutes. Cook longer if you want your veggies soft.
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