This is another dish inspired by a Weight Watchers recipe. The spices and chilies are so warming. This is a “stick to your ribs” chili that is so scrumptious, especially with the various toppings. You can use different types of beans, if you prefer. You could also substitute beef or turkey for the chicken. This is a fairly quick meal to make. Serve with a side salad and some crusty bread and your taste buds will be very happy!
3 Poblano Chilies, seeded & chopped
8 green onions
4 cloves garlic, chopped
2 boneless skinless chicken breasts, ground (See Note Below)
2 15 oz cans diced tomatoes with green chilies
1 15 oz can white beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
4 Tlbs Chili Powder
2 Tlbs Cumin
¼ cup water
Salt & Pepper to Taste
Garnish: Green Onions, Cheddar Cheese, Sour Cream or Non-fat Yogurt, Lime
Heat your cooking pot and drizzle some olive oil into it. Add the chilies, green onions and garlic. Saute until the peppers are charred; about 5 minutes.
Add the ground chicken breast and continue cooking until the chicken is cooked through.
Stir in the Chili Powder, Cumin, Salt & Pepper. Combine well. Add the tomatoes, beans and water; bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
Serve with garnishes of your choice.
Note: My food processor has a graduated tiered blade, rather than just the blade at the bottom. So, rather than purchasing already ground chicken, I’ve been grinding my own using the food processor. I cut two breasts into chunks and then place in the freezer for about 1 hour. Having them be partially frozen makes them easier to grind. I find that doing this myself is more economical – and I get only the breast and not a lot of added fat. It’s a win-win! You could also substitute turkey for the chicken, if you prefer.