Chicken Chili (serves 4)

The chili is quite a loose term in this recipe as there are several other spices in the mix – cumin, paprika, fresh jalapeno and cilantro. It is a very healthy dish combining ground chicken, red pepper, fresh corn and cannellini beans with some reduced sodium chicken broth and no salt or pepper was added either. I served it in a individual bowls.

1 tbsp. olive oil
1 onion – finely chopped
2 cloves of garlic – grated
1/2 tsp. each of chili powder, cumin and paprika
1 pound of ground chicken (I use Bell & Evans – they don’t give the chickens a chlorine bath)
1 cup of low sodium broth
1/2 a fresh jalapeno
1 red pepper – de-seeded, de-pithed, sliced and diced
1 ear of fresh corn
1 can of cannellini beans
1 good tbsp. cilantro – finely chopped

Heat the oil in a skillet and when nice and hot add the onion and let soften and slightly brown before adding the garlic.
After a few minutes spoon in the spices and cook for a further few minutes.
Place the chicken in the skillet, break it up into small lumps. When it is slightly browned pour in the broth and stir then add the jalepeno and vegetables.
Bring to a boil then turn down heat and simmer with a lid on for 20 minutes.
Sprinkle the cilantro over the chili, stir and serve.


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