chicken chili

Dust off your slow cooker, we're making chili! This recipe is very simple, but the cooking process is a bit lengthy, but just remember-- patience is a virtue.  This is a naturally low fat, hearty meal and very forgiving on the wallet.  And full of fiber, this chili will definitely keep you feeling satisfied until your next meal. 


**I apologize for the limited pictures, I was in the zone cleaning house on my camera deleted the first few steps, woops! 

Chicken chili (I didn't measure but serves at least 10)
1 large can kidney beans (1lb 13oz... or 2 regular size cans) 
1 15.5 oz can Cannellini beans
1 15.5 oz cans Great Northern beans
3 large boneless chicken breasts
3 cans 14.5 oz can diced tomatoes (no added salt if you can find them!)
2 green bell peppers
1 large jalapeno pepper (add more if you like it hot)
2 medium yellow onions
1-2 tbsp chili powder


Start by boiling a large pot of water for the chicken.  When the water is boiling, add the whole chicken breasts.  While that's cooking, start prepping the onions and peppers. 


Chop the onions into chunks a little less than an inch wide.  Don't worry about breaking them all up, they'll break down as they cook.  Do the same with the bell peppers. Be careful when it comes to the jalapeno! I left the ribs and seeds in because I like spicy, but if you don't, then take them out with a paring knife. I sliced it in half vertically, then sliced them thinly. Add all the veggies to the crock pot.  If you don't have a crock pot, then a big stock pot will do.  


Next add all of the diced tomatoes.  Turn the crock pot on high, or cook them on the stove on low heat with a lid.

Next rinse all the beans in a strainer and add them to the pot and give it a good mix. 

At this point, the chicken is likely done.  If it has a little bit of a pink tint, that's okay because it'll cook in the chili.  Chop or shred the chicken into manageable bite sized pieces. 

Now add the chicken to the chili and give it a stir.

Let it cook for about an hour or so, then add the chili powder.  I must admit I don't ever measure it, but I definitely have a heavy hand with it, and probably use 1 and 1/2  to 2 tbsp.  You can start with a little bit and always add more if you think its lacking.  Now just sit tight and let it cook... at least 4 hours.  You want the onions and peppers to by soft.  The longer it cooks the better it gets... which makes for great left overs! 

Topped with a little sharp cheddar (I like 75% less fat Cabot block cheese) and a warm piece of corn bread and of course extra hot sauce, you've got a great meal.  Perfect for a fall football Sunday, enjoy!