Written by Hani Hulu
It’s been a while since I did a recipe on here, but I wanted to share my favorite chicken chili recipe since its fall now and the warm chili just tastes so much better as the weather gets colder! This recipe is SOOOO easy and makes SOOOO much that you can freeze and enjoy later. When most people think about healthy they think of salad, but this is a great alternative when you’re not in the mood for a salad! This is high in protein and has loads of nutrients to keep you full and satisfied with just a single serving! I recommend making it on a Sunday and enjoying throughout the week.
-2 lbs. ground chicken
-1/2 cup chopped onions
-1 tbsp. garlic powder
-1 – 15 oz. can of kidney beans (drained)
-1 – 15 oz. can of garbanzo beans or white beans (drained)
-2 – 14.5 oz. cans of stewed tomatoes (do not drain)
-1 tbsp. brown sugar
-1 tbsp. chili powder
-3 tbsp. yellow mustard
-2 tsp. cumin
-1 tsp. salt
1) In a large pot add and brown onions, then add ground hcicken with garlic powder and cook until no longer pink.
2) Add drained beans and un-drained tomatoes, brown sugar, chili powder, cumin, salt and mustard.
3) bring to a boil while mixing and then cover and reduce heat to a simmer. I simmer for about 30 minutes because the flavors really stand out the longer you let it simmer, but you can simmer for as little as 10 minutes.
4) Sprinkle cheese on top if you like.
Enjoy!! Please let me know if you make it and how you like it!