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!
Ingredients:
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
Olive Oil
Salt &
Pepper to Taste
Garnish:
Green Onions, Cheddar Cheese, Sour Cream or Non-fat Yogurt, Lime
Directions:
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.
