Chicken Chili

There are probably hundreds of different chili recipes, each with a different flair, some competition-worthy.  This recipe is fairly easy, and produces a filling, tasty and healthy meal that you can make ahead of time and even freeze. Plus, who doesn't love a one-pot meal? There are so many ways to vary the recipe, too, to reflect your own personal preferences.  I use chicken just because I prefer to limit my beef consumption. If you are looking to lower the calories and fat in this meal, it's a good choice. When using ground chicken or turkey, I ALWAYS buy breast meat or cutlets, and put them in the food processor for a few seconds.  I don't trust store-bought ground poultry.  It's anybody's guess what parts of the bird are thrown in there, and I have often noticed an aftertaste of sorts when I have ordered a turkey or chicken burger out.  It's so much easier to grind it yourself. In fact, the whole process takes less time than washing the food processor when you are done.

I start with chopped onions, red and yellow peppers, and a few fresh diced jalapenos (here's where personal tastes enter - you may not appreciate that much heat!).  I also add some minced garlic to the pot and soften all of the above in a little olive oil until slightly browned.  Then I push the vegetables to the perimeter of the pot and add the ground chicken and cook until brown.  Of course, the vegetables and chicken are seasoned with salt and pepper.  When done, I add a can of diced tomatoes and a can of crushed tomatoes.  It's pretty simple, and gives the chili a good texture.  I prefer black beans, but sometimes use red kidney beans.  The preparation is fairly easy, and at this point I leave the pot on to simmer for at least 45 minutes or so.  After a while I season with lots of cumin, chili powder and crushed red pepper (or cayenne, depending on my mood).  I also toss in a dash of turmeric.  It adds a warm, smoky flavor and is very heart-healthy.  After seasoning, I let it cook for about another 45 minutes to an hour.  The longer it cooks, the better it tastes.

I usually serve with either brown rice or tortilla chips.  Always read the labels, looking for hidden sugar and preservatives.  I don't know why anyone needs sugar in tortilla chips, but it is there.  I found that Tostito's Scoops are pretty clean, just containing corn, oil and salt.  There are plenty of other natural brands available as well.

Of course you need to garnish with cheddar, but if you grate it, you really don't need all that much.  A little bit of low-fat sour cream is a nice touch.  Finally, chopped tomato and avocado adds another serving of vegetables to your dinner.  Don't forget a green salad on the side- it's light and refeshing, adds a serving of vegetables and balances out your meal!