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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I got this recipe out of a Muscle and Fitness Magazine, and tweaked it a little to become my own. It only started out with about 3 ingredients and I had to add all sorts of seasonings, and little extras which really did change the flavor. My dad enjoyed it, and so did my mom. I thought it was good for a nice quick and easy meal, and not to mention 100% good for you. I will definitly be making it again, and I'll keep on adding ingredients until I feel like its absolutely perfect. Enjoy! Ingredients:
1 1/2 lbs chicken, cubed |
1 (30 ounce) can spicy chili beans |
1 -2 can mexican-style diced tomatoes (i used 1) |
1/4 teaspoon hot chili powder |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 can tomato sauce (optional for thinner chili) (optional) |
1 cup chopped onion (optional) |
1 cup chopped green pepper (optional) |
1 packet ol el paso taco seasoning mix (optional) |
fat-free cheddar cheese (optional) |
Directions:
1. Cut chicken into cubes, (it's easier if you buy chicken tenderloins/breasts for that) Put into a Medium size pot on medium-high heat for 5-10 minutes or until lightly brown.
2. When lightly browned stir in the last 5-9 ingredients, reduce to medium-low heat, and cook for about 15-20 minutes.
3. (It's supposed to be thick, but if you want thinner just add the tomato sauce. I didn't add green peppers or tomato sauce to mine and it tasted great. Although the next time I definitly will.) Serve 1 cup portions and top with about an 1/8 cup of cheese.
4. Or eat with some natural peanut butter on whole wheat.
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