Low Fat Chicken Chili

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The picture of this Chicken Chili on Wicked Yummy was enough to make me stop at the grocery for the ingredients that I needed and make, what I hoped to be, a yummy dinner for my family.

My husband loves HOT, so I was pretty sure that this recipe, with its cup of Franks Red Hot, would be a hit! The recipe calls for an optional topping of crumble blue cheese, since I didn’t have any other recipes for the week that needed the crumble blue and the serving size that is offered for sale being quite large, I skipped buying the cheese and put out sour cream as an optional topping. The sour cream was a delicious substitute!

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directions

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Boil chicken on stove top or cook in a small amount of water in a crock pot on high. My crock pot is finicky with its heat and the amount of time that it takes to cook things. This being said, I can’t give an exact crockpot temp or cooking time. My chicken cooked on high in the crockpot for one hour. When chicken is done cooking, shred using two forks.

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Heat on high the canola oil in a large pot. Once hot, add garlic and onion. Cook stirring occasionally until tender- about 3 minutes.

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Add to the pot the peppers, carrots, and celery. Stir and cook for about 5 minutes.

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Add in paprika, cumin, oregano, drained and rinsed black bean along with drained and rinsed cannelloni beans. Stir and cook for about 5 minutes.

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Add in shredded chicken, diced and crushed tomatoes, hot sauce and chicken broth. Stir to combine. Simmer chili until veggies are at desired tenderness. Add salt and pepper to taste.

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The chili was a hit with the hubby and I, but a bit too spicy for the kiddo.
Thanks Wicked Yummy for a delicious recipe!

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