Chicken Chili // @2souschefs

“Last summer, Joe and I made the conscious decision to change the way we eat. We were plateauing with our respective weight and could not figure out what we were doing wrong. Our trainer told us if we wanted to see results, we need to change the way we eat. We adopted a lifestyle change. My goal was to come up with healthy dinners that taste amazing. So amazing, in fact, that you don’t miss the unhealthy things.

I developed a recipe so fantastic that you will not miss the ground beef! I love the extra veggies in it. I recommend adding a good handful of kale to this recipe. I really believe you can add kale to any dish and it will make it ten times better!” – Andi


Ingredients
  • 1 Onion – small diced
  • 1/2 Red Pepper – small diced
  • 1/2 Green Pepper – small diced
  • 1 Yellow Squash – small diced
  • 2 cloves of Garlic – sliced
  • 1 pound of Ground Chicken
  • 2 cans of Diced Tomatoes
  • 2 tablespoons of Chili Powder
  • 1 teaspoon of Cumin
  • Salt and pepper to taste
Directions
  1. Put a pot onto medium heat.
  2. Add about a tablespoon of vegetable oil to the pan.
  3. When the pan is warm, add in your onions.
  4. Cook the onions until translucent, or about five minutes.
  5. Add in the garlic and peppers.
  6. Cook until translucent, or about about minutes.
  7. Add in the squash to the pan.
  8. Cook for another five minutes.
  9. Now turn the pan on high heat.
  10. Add in the ground chicken.
  11. Season with salt, pepper, cumin, and chili pepper.
  12. Cook the chicken all the way through, or for about eight minutes.
  13. Add in the diced tomatoes and cover the pot with a lid.
  14. Turn down the stove to low and let simmer for about one and a half hours. The longer your cook your chili, the better flavors you create.
  15. After the chili has simmered for 1 1/2 hours, add in a touch of salt and pepper.
  16. Ladle into a bowl and top it with cheddar!

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