This chili can be made with either ground chicken or ground turkey. You can use ground beef if you prefer. I have made it in the past with 2 whole boneless, skinless, chicken breasts cut up into bite size pieces instead of using the ground Chicken.
Whichever meat you choose for your chili be sure to pick one that does not contain added salt or sodium because two of the other ingredients for this chili already contain added salt.
You hear a lot today about how we all take in too much salt/Sodium from our diets. Some people think that salt is Sodium. Actually, salt contains Sodium along with other ingredients.
Sodium and Potassium are minerals (electrolytes), and when we take in too much Sodium, which is in salt, we cause a temporary imbalance in our bodies chemistry between Potassium and Sodium.
An imbalance between these two electrolytes can cause problems in our bodies chemistry. These problems are often evident in our muscles. Remember that our hearts are also muscles so an imbalance, even a temporary imbalance between Sodium and Potassium can affect our heart functions. Too much Sodium can cause those nasty muscle cramps in our legs that so many of us get from time to time. That's why I make an effort to cut down on the amount of salt in all of my recipes.
There are only 5 ingredients for my Low Calorie Chicken Chili recipe so it is a very quick dish to make, and it is filling, containing fiber from the beans, and this recipe is low in calories because it is made with skinless, ground chicken, or ground turkey both of which are naturally low in calories.
This chili can be served wrapped up in flour tortillas, which are made from wheat, and wheat is a grain. Grain mixed with vegetables forms complete whole protein. Meat is already a complete whole protein.
Ingredients
You will need:
2 boneless, skinless chicken breasts
or1 package (app. 1 pound) Foster Farms ground chicken or ground turkey or any other brand that is your favorite ground chicken or ground turkey
3 TB extra virgin olive oil
1 large red pepper cut up into bite sized pieces
Ten or twelve large Mezzetta yellow banana chilies cut up (these chilies are bottled and contain salt/sodium)
2 15 oz cans Bush Best Chili Beans, Pinto Beans in Chili Sauce, These are the beans in the orange and blue can.
Method
Sauté the red pepper pieces first in the olive oil.
Then add the meat to the pan, and saute till the meat is thoroughly cooked through.
Add the cut up pieces of ten or twelve Mezzetta yellow banana chilies to the pan.
Add 2 cans of Bush Best Chili Beans, Pinto Beans in Chili Sauce, and stir throughly heating the finished chili until it is hot. Be careful to not overcook.
I prefer this particular brand of chili beans because the beans are throughly cooked without being mushly, and the taste works well in this recipe. You can use any chili beans in this recipe that appeal to your taste.
This simple dish is complete, and ready to eat!
P.S. If you are cooking for only one person, you can reduce this recipe so you use only a half package of ground chicken and only 1 can of Bush Best Chili Beans, Pinto Beans in Chili Sauce to make a half recipe.
The other half of the package of ground chicken can be used to make chicken burgers or chicken tacos. Or you can wrap the half package up in plastic, and put in the freezer for your next pan of chili.
Copyright © 2010 by Carol Garnier Dutra
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