This recipe is the third in a series on "A Month of Meal Plans and Groceries in 30 Minutes." - link HERE
We shop for a month at a time, for more explanation on how we do this see the above blog post link. It saves a ton of time, money, and calories from buying off plan items. I will also be sharing with you a week of my eating and how I plan these recipes into my diet.
This chili is a nice change of pace from my normal beef chili recipe. It is easy to make and makes plenty for a crowd. It also freezes and reheats well, so you could make a batch for your whole work week of lunches or dinners.
Red Chili with Chicken and Beans6 Hearty Servings
1 large bell pepper, diced
2 large onions, diced
6 cloves garlic, minced
30 oz pinto beans, cooked or canned
2 cans diced tomatoes
2/3 cup Chili-O Seasoning Mix
2 lbs boneless, skinless chicken breasts cut into cubes
Optional toppings - green onions, plain Greek yogurt, shredded cheese, or sour cream
In a large pan or pot over medium-high heat, saute the onions, bell pepper, and garlic until onions are translucent. Stir in the beans, tomatoes, and chili seasoning. Once the mixture is boiling, add in the chicken. Allow the chili to come to a boil and then turn the heat down to low-medium. Allow chili to simmer for 15-20 minutes for the flavors to come together. Top as desired, but be sure to count those calories that are added. I like to top mine with a dollop of plain Greek yogurt, enjoy!
Nutritional InfoPer serving
5.3 g fat
51.8 g carbs
41.1 g protein