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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Clean Eating Chicken Chilli Recipe

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This recipe for Clean Eating Chicken Chilli is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breast
1 (16 oz.) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs. fresh, chopped
4 (16 oz.) cans Great Northern beans, low sodium and/or organic
1 (4 oz.) can fire roasted green chiles
2 medium onions, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
¼ cup chili powder
2 tsp. cumin
1 ½ cups reduced sodium chicken stock
1 cup 2% cheddar, grated
Salt and pepper to taste
Directions:
Directions:
Step 1 – Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.

Step 2 – Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.

Step 3 – Cook the chili 3-4 hours on high or 6-8 hours on low.

Step 4 – About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
Personal Notes:
Personal Notes:
1 serving = 1 cup

Calories: 287
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 21 mg
Sodium: 125 mg
Carbohydrates: 39 gm
Dietary fiber: 9 gm
Sugars: 2 gm
Protein: 24 gm

 

 

 

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