Nothing screams Winter to me than chili. I mean it says in the name what it normally feels like outside, chilly! I like to think that chili kicks the chill out to keep us toasty warm during these long Winter months. And did I forget that it is simple to make and oh so tasty?
I grew up with a more traditional chili where it was made with ground beef, tomatoes, beans and peppers; but this recipe adds a kick: healthy and spicy. I found if off of Fit Sugar a wonderful site that helps readers stay healthy, happy and fit.
Try this recipe this week, I’m going to. It may not be snowing (yet) but it’s been cold, dreary and rainy for almost two weeks now in Pittsburgh and this will help brighten my little apartment up with it’s deliciousness.
From Lizzie Fuhr, FitSugar
1 tablespoon canola oil
1 cup chopped red onion
1 cup chopped green pepper
2 cloves garlic, finely chopped
2 jalapeños, thinly sliced
1-1/2 pounds ground chicken
1/4 cup chili powder
2 cups canned crushed tomatoes
1 tablespoon chicken stock
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1 tablespoon salt
2 cans dark red kidney beans, drained
To garnish: (optional)
Light sour cream
Shredded Mexican-blend cheese
- In a large Dutch oven, heat canola oil over high heat. Add onion, pepper, jalapeños, and garlic. Cook over medium heat until the onion is tender (about five minutes.)
- Add chicken — cook, stirring to break up lumps until the chicken loses its pink color (about five minutes). Stir in chili powder, and cook one minute.
- Stir in tomatoes, broth, sugar, vinegar, hot sauce, and salt. Reduce heat to low; cover and simmer, stirring often until the chili is thickened (about 45 minutes.)
- Stir in beans, cook until heated through, about 15 minutes. Uncover for the last 15 minutes of cooking.
- Top with garnish of your choice, and enjoy!