As soon as the weather hits less than 60 degrees around here, I make a big pot of chili. Luckily, chili is also really easy to make into a healthy meal, and I wanted to see what I could do. For this recipe, I used a basic chili guideline, as provided by Pioneer Woman.
The first step was swapping the beef for ground chicken breast. You definitely do not even miss this exchange. I usually exchange the beef for turkey, but the turkey was super expensive, and I went with chicken. Side note about turkey and chicken: make sure you are using the ground breast meat, not just the regular ground meat. For instance: ground turkey breast is the healthy stuff and ground turkey can have just as many calories, fats, cholesterols, etc. as ground beef.
Also, I used my taco seasoning mix in this recipe for the seasoning. This recipe can be found here from All Recipes. I am a HUGE proponent of using non-packaged seasonings, because there is so much hidden salt in those!! By mixing up your own seasonings, you not only save money, but you can closely monitor your sodium intake.
This recipe will make 8 servings.
Without further ado: here's the recipe!
(as adapted from Pioneer Woman's Frito Chili Pie)
1 lb. ground chicken breast
2 garlic cloves OR 1 tsp. minced garlic
1 c. diced onion
1 can tomato sauce
1 can Rotel
1 can crushed tomatoes
2 Tb. taco seasoning (or 1 package of chili seasoning)
1 can Pinto beans (drained and thoroughly washed)
1 can Kidney beans (drained and thoroughly washed)
5-6 pickled jalapeno slices, chopped
1/2 tsp of pickled jalapeno juice
In a big pot, put tiny bit of olive oil in the bottom, along with the diced onion and garlic. Let those sweat together for a few minutes and add in the chicken breast. Cook until just finished and add in the tomato sauce, Rotel, crushed tomatoes, seasoning, beans, jalapeno slices, and juice. Stir together. Bring heat to a low temperature and let it cook for as long as possible!! (At least 6 hours.)
**This recipe is AMAZING with the BEST Cornbread!!