Updated: Sep 27, 2020
I absolutely love this recipe! It's so easy to make, the ingredients are super-affordable, and there's always leftovers to freeze! I mean... seriously... I made this recipe two weeks ago and I'm eating it for lunch (and dinner) tonight.
This recipe calls for ground chicken breast instead of ground beef. I made this healthy swap because chicken will always have better macros and less calories than beef. You can save the additional calories for tortilla chips! For example, a 4oz serving of 85/15 ground beef will give you 21g of protein, 17g of fat, and 240 calories. A 4oz serving of ground chicken breast will have 24g of protein, 5g of fat, and 130 calories. That's nearly half the calories of ground beef. So if you're eating for weight loss, this is a very wise substitution.
Serving Size: Makes 4-6 servings, about 1.25 cups is a serving size.
Macros: 33g Protein / 24g Carbohydrates / 2.2g Fat
1 tbsp. grapeseed oil
1lb. ground chicken breast
1 medium yellow onion, diced
3 stalks of celery, diced
4 tbsp. fresh parsley
1 green pepper, diced
3 cloves minced garlic
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp cumin
1 tbsp dried oregano
1 tsp. salt
1 tsp. pepper
1 15oz cans kidney beans
1 15oz can black beans
1 28oz can crushed tomatoes
1-2 cups chicken bone broth (to your desired consistency. One cup for thicker chili, two cups for "soup-like" chili).
Couple splashes of hot sauce
1. In a large dutch oven, heat oil over medium-high heat. Add celery, onion, green pepper and saute until softened.
2. Remove veggies from pan. Add chicken to the same pan and saute until chicken is browned.
3. Add spices to meat when it is almost done.
4. Add garlic, beans, tomatoes, parsley, hot sauce, and chicken broth.
5. Bring to boil, then simmer on low heat for 15-30 minutes.
Top with some cheese, chopped scallions, giardiniera, and/or a handful of tortilla chips!
TIP: You can double this recipe and add to a couple freezer bags. You can save it for a week when you don't have time to meal prep! Place freezer bag of chilin sideways on a cookie sheet and freeze until solid. You can store for up to three months!