Chicken Chili

Try this delicious chili recipe on these cool fall days!

Ingredients:

• 2 lbs ground chicken breast
• 1 cup chopped onion
• 1Tbsp minced garlic
• 2-4 oz cans of diced green chilies
• 1-15 oz can of black beans (drain)
• 1-15 oz can of kidney beans (drain)
• 2-14.5 oz cans of diced tomatoes
• 1 Tbsp Xylitol brown sugar blend
• 1 Tbsp chili powder
• 2 Tbsp apple cider vinegar
• 2 Tbsp spicy mustard
• 1 Tbsp regular mustard
• 2 tsp cumin
• 1 tsp salt
• Optional Toppings: cilantro, green onion, cottage cheese

Directions:

1. Brown meat with onions and garlic in a large pot.  Cook until no longer pink.
2. Place meat in crock pot. Add the remaining ingredients. Stir until combined.
3. Place on "low heat" for desired time (we prefer around 2 hours since the meat is already cooked).

He & She Tip: You can also make this without a crock pot.  To make without a crock pot you would still brown the meat in a large pan and then add the remaining ingredients.  Bring to a boil, reduce heat and simmer for 15-20 minutes. 

Makes approximately 6 servings.

Macros:

• Calories - 196
• Protein - 24 g
• Fats - 1 g
• Carbs - 20 g

Here is a Low Carb version of Chicken Chili.

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- Whitney

Recipe adapted from Jamie Eason's 3-Bean Turkey Chili.