When most people think of chili they think of the beef and beans version. However, chicken chili is a little healthier because chicken is often a leaner protein than beef. (This chili can also be made with leftover turkey.) One of the best things about chili is that it’s flavorful because of the spices, without adding calories from fat or sugar. Chili is a go-to meal during the fall and winter months because it can be made in one pot. It can also be made in small or large batches. The beans in chili also make it heart-healthy.
- 2 tablespoons of canola OR olive oil
- 1 small OR medium onion (diced)
- 2 to 3 garlic cloves (minced or crushed)
- 1/2 to 1 whole jalapeño pepper (seeds removed and minced)
- 1 pound of boneless, skinless cooked chicken (diced or chopped)
- 2 teaspoons of salt (or to taste)
- 1 teaspoon of pepper (or to taste)
- 1/2 teaspoon of cayenne pepper (optional)
- 2 tablespoons of garlic powder
- 2 tablespoons of chili powder
- 1 tablespoon of ground cumin
- 2 teaspoons of paprika
- 1 tablespoon of oregano
- 1 to 2 cups of chicken broth (depending on the desired thickness)
- 2 cans of cannellini beans (Great Northern, pinto, or red beans can be substituted or combined)
- Heat the oil in a soup pot.
- Add the onion, garlic, and jalapeño; sauté until the vegetables are soft and translucent.
- Add the chicken and then all of the spices; stir the ingredients together.
- Add the chicken broth and beans; stir the chili and let it simmer for 10 to 15 minutes.
- Serve warm bowls of chili with desired toppings.
Optional toppings: tortilla chips, grated cheddar or Monterey Jack cheese, sour cream, chives, etc.