SUPER FAST chicken CHILI with green CHILES

SUPER FAST chicken CHILI with green CHILES

Ok, so most of you know I eat at home 95% of the time.  I'm picky, rarely impressed, I like to know what is 'in my food', and I love to cook.  However, I'm not ALWAYS in the MOOD to make a meal (but I want DELISH).  This recipe really shocked me.  I took the original recipe I saw in 'Cooking Light' and made a few changes, but it literally tastes like you have simmered it, cooked it, and waved a magic wand.  I'm NOT kidding.

I made this chili yesterday in about 15 minutes.  It will take most people 20 minutes (took me longer to load the dishwasher honestly), as I realize I'm super fast in the kitchen.  I love my original chili recipe that I posted earlier this year, but sometimes I want to mix it up - this recipe does JUST that!  It is gluten free, under 400 calories a serving, filling, healthy, quick, DELISH, great for entertaining a couple extra guests...I could go on, but I'll get to the point.

chicken CHILI with green CHILES ingredients

  1. 2 cups low sodium chicken stock (you will divide this)
  2. 2 (15 oz) cans of white beans (I use navy, but any white bean fine), drained and rinsed (you will use one can at a time)
  3. 2 tbsp olive oil
  4. 1 chopped onion
  5. 1 tbsp minced garlic
  6. 1 tbsp paprika (regular or smoked, doesn't matter)
  7. 2 (4 oz) cans of mild chopped green chilies, drained
  8. 1/2 tsp salt
  9. 1/2 tsp black pepper
  10. 2 tbsp fresh lime juice
  11. 1 ear of corn cut off cob, or 3/4 cup corn (optional)
  12. 12 oz of precooked, boneless chicken breast or rotisserie chicken (about 2 cups)
  13. avocado, cheese, sour cream as your garnishes (all optional)
chicken chile ingred.jpg

chicken CHILI with green CHILES steps

  1. Put 1/2 cup chicken stock in a blender (or food processor) with 1 can of the drained, rinsed white beans and blend.  Set aside.
  2. In a dutch oven pan, on medium heat, add olive oil.  Add chopped onion and corn, then saute for a 2-3 minutes.  Add chopped garlic and cook another minute while mixing.
  3. Add bean mixture, remaining stock, paprika, the green chiles, other can of rinsed, whole, white beans, salt, pepper to onion mix in dutch oven.  Bring to a low boil (about 3 minutes).
  4. Reduce heat, and add chopped or shredded chicken.  Cook 2 minutes.  Add lime Juice, and stir thoroughly.  Serve into bowls.  Garnish as you wish 

stats:  serves 4.  Per serving: 14 grams fat (included avocado); 25 g protein; 12 g fiber; sugars < 5 g; calories approximately 390 (depends on garnish)

chicken chile close.jpg
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my healthy ANTIPASTO salad

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