Chili is a fabulous comfort food, and, if done right, it can be pretty healthy. This recipe does not have a lot of extras and is pretty filling- so long as you don’t add sour cream and cheese to it! I usually make a pretty big batch because it freezes well. If you want, you can allow the chili to cool and store it in small pyrex containers and freeze them in single or double serving sizes! It makes for quick and healthy “frozen dinners.”- 16oz can black beans
- 16oz can kidney beans (use two cans of black beans and two of kidney beans if you want to make a vegetarian chili)
- 8oz tomato sauce
- 1 onion, chopped
- 12oz corn
- 28oz diced tomatoes with chilies
- 2-3 chopped jalapeno or serrano peppers (depending on your desired level of heat!)
- 2 tablespoons gluten free taco seasoning (check it out here)
- 1 tbsp chili powder
- 32oz boneless chicken breasts
- Place chopped onions, peppers, corn, beans, tomatoes, tomato sauce, taco seasoning, chili powder, and beans in a slow cooker and mix thoroughly.
- Place chicken breasts on top of mixture and cover pot.
- Cook on high for 5-6 hours or until chicken completely cooked.
- Remove chicken and shred into bite sized pieces.
- Add chicken back into slow cooker and cook for an additional 10-15 minutes to allow chicken to completely marinate.
You can top chili with cilantro, sour cream, or fresh queso fresco! Just be careful because the sour cream and cheese will add a lot of calories to your meal. If you need to add a bit more bulk to your meal- try serving it on top of some rice! Delicious!
xoxo
Fit Fabulous and Gluten Free 