His chili is thick, spicy and delicious, but he gives no thought to fat content or nutrition. One night for dinner I made him this version made with ground chicken and laughingly called it my Chubby Hubby Chicken Chili. Although he  wasn’t all that amused with the name I had given it, he loved the recipe and now even substitutes chicken (or turkey) into his own chili recipe.

Ingredients

• 1 ½ lbs extra lean Ground Chicken
• 1 ½ tsp Extra Virgin Olive oil
• 1 large Onion chopped
• 2 cups Chicken Broth or Stock
• 1 large can of Diced Tomatoes
• 2 cups Tomato Sauce
• 1 can White Beans – drained and rinsed
• 1 can Red beans – drained and rinsed
• 1 small Red Pepper- chopped
• 1 small Green Pepper- chopped
• 1 8oz pkg Mushrooms- sliced
• 1 cup frozen Sweet Corn
• 2 ribs Celery chopped
• 2 cloves Garlic chopped
• 2 Jalapeno Peppers – chopped
• 1 tsp Cumin (optional)
• pinch of Oregano and Basil
• 1 -2 Tbsp Chili Powder ( depending on individual taste )
• juice of 1 Lime (optional)
• Salt and White Pepper to taste
• Freshly chopped Cilantro

Method

1. In a skillet, brown ground chicken, onions and garlic
2. Drain off excess oil and transfer to a large pot or slow cooker
3. Add all remaining ingredients except red and green peppers, mushrooms and sweet corn
4. Cook over med-low heat until 4-5 hours, adding peppers, mushrooms and sweet corn ½ hour before serving
5. Serve garnished with chopped cilantro

Tip

Occasionally I like to make this recipe extra thick and serve it as a salad, layering it with shredded lettuce, shredded cheese, chopped tomatoes, plain yogurt or sour cream and tortilla chips for scooping it all up.