My Easiest Chili Ever

Not only is this the easiest Chili I've ever made, it has also become my favorite. You can throw in pretty much any veggie that you want to use up so it's extremely tweak-able. I just happened to have a red pepper and some mushrooms. If you want to make it vegetarian/vegan you can do that too. Just swap the ground chicken for more veggies and swap the chicken broth for veggie broth. When I make this, I just use whatever broth I have in the fridge anyway. You can also use whatever bean you have on hand. Oh, and you don't even need to rinse them!

Not only is this easy, but you probably have everything you need right in your pantry. Plus you can clean out your veggie drawer.

You're welcome.

Does anyone remember Wendy's Chili? It used to be my favorite. It tastes a lot like that, only better.

1 TBLSP Olive oil

1 lb Ground Chicken breast

1 large Onion, chopped

1 half Red Pepper, chopped

1 cup Mushrooms, chopped

1/4 cup Chili powder

1 tsp & 1/2 Salt

A few fresh grindings of black Pepper

1 8oz can Tomato sauce

1 15oz can Red Beans

1 15oz can Black Beans

1 & 1/2 cups Chicken Broth

Heat a 4 or 5 quart pot over medium low heat. Once hot, add the oil.

Stir in the ground chicken, onions, the peppers and mushrooms (or whatever veggies you are using). Raise the heat to medium and cook until the veggies are softened, stirring often.

Stir in the chili powder and salt.

Pour in the tomato sauce, beans and broth. Stir to combine. 

Lower the heat to a low simmer, cover with a lid and let cook for at least a half an hour.

Serve with crackers or baked tortilla chips or even serve as a topping on baked potatoes!

Makes 6 servings

2 grams of unsaturated fat and 0 saturated fat per serving