Guilt Free Chicken Chili Recipes

GUILT-FREE CHICKEN CHILI

Steps:

• In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken into crumbles; drain., Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended., Serve with rice and, if desired, toppings of your choice. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or reduced-sodium broth if necessary. Serve with brown rice and toppings as directed.

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
• Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
• After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
• Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
• Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you'd like. Serves 4. Enjoy!

EASY CHICKEN CHILI

Steps:

• In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.