JIM’S CHICKEN CHILI

This is my dad’s special recipe, it’s a healthy crowd-pleaser

SERVES 6

1 lb. boneless, skinless chicken breast or thighs, cooked and chopped

1 - 28 oz. can or jar of diced tomatoes

1 tbsp. olive oil

2 cloves garlic, minced

1 onion chopped

2 green peppers, chopped

1 - 12 oz. can corn kernels, or 2 ears fresh corn

1 - 7 oz. can diced green chilies

1 - 16 oz. can beans (ranch style with jalapenos if possible)

1 - 16 oz. can black or pinto beans

1 tsp. each of cumin and chili pepper

2 c. chicken broth

1 jalapeno, diced

½ c. fresh cilantro, chopped

Sea salt and black pepper to taste

 

Toppings:

1 lime, juiced

1 tbsp. plain low fat Greek yogurt (optional)

Light sprinkle shredded mozzarella (optional)

½ serving sprouted tortilla chips (optional)

salt and pepper to taste

Method

In a large 8 qt. kettle, heat oil, then add onion and peppers, cooking for 4-5 minutes

Add all ingredients (except for chicken and cilantro), heat to a boil and simmer for 10 minutes

Add chicken and simmer 10 more minutes

Remove from heat and stir in cilantro

Plate and squeeze a little lime juice over each bowl, add a few tortilla chips, sprinkle some cheese over it all and add a dollop of Greek yogurt, if desired

Nutrition facts per serving: Calories 380, Carbohydrates 27g, Protein 30g, Fat 11g

(With all optional ingredients)