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  • Chick-Chick Chili

    Chick-Chick Chili

              

    Chick-Chick Chili

    Serves 8

     
    Low-cal, low-cab and nutritious chili that tastes GREAT?? You bet ‘cha! This chili is packed with with flavor & lots of nutrition! It offers 29 grams of protein, almost half of the RDA for vitamin A and full day’s supply of vitamin C! Guilt-free chili on football day or anytime – HURRAY!
     

    What You’ll Need:

    A Food Processor

    A Spatula

    Wooden Spoon

    Slotted Spoon

    A Plate

    A Sharp Kitchen Knife

    A Can Opener

    Measuring Cups & Spoons

    A Large Pot with a Cover

    A Small Bowl

    A Mini Whisk or Fork
     

    Ingredients:

    2 Pounds Organic Chicken Thighs, Boned & Skinned, Roughly Chopped

    6 Cups Fresh Chopped Tomato

    2 15-Ounce Cans Chick Peas (Garbanzos), Drained

    2 Large Onions, Chopped

    2 Medium Carrots, Sliced

    1 Large Red Pepper, Chopped

    1 Large Green Pepper, Chopped

    1/2 Cup Cilantro, Chopped

    1 1/2 Tsps + 1/2 Tsp Sea Salt

    2 Tblsp Grapeseed Oil, Split

    3 1/2 Tblsps Chili Powder (Recipe Below)
     

    Chili Powder:

    1 1/2 Tsp Smoked Paprika

    1 Tblsp Organic Cumin

    1 1/2 Tsp Chipotle Pepper

    1 1/2 Tsp Dried Oregano

    3 Tsps Garlic Powder
     

    How To Put It Together:

    1) In a small bowl, add the chili powder ingredients and whisk them together. Set the bowl aside for now.
     
    2) To the food processor, add the chopped chicken thighs. Pulse to achieve a rough grind of the meat. Remove the bowl from the processor and set it aside for now.
     
    3) Preheat the pot over medium high heat. You will know that your pot is ready when you place your hand about an inch from the pot’s surface and you feel heat radiating from it. Add a tablespoon of grapeseed oil; swirl it around the pan. Add the chicken, breaking it up into pieces as you go. Sprinkle a couple of teaspoons of chili powder and a half teaspoon sea salt over the chicken. Saute the chicken moving it back and forth around the pan to ensure even cooking. With a slotted spoon, transfer it to a plate; pour off any fat that has accumulated and wipe out the pot with a paper towel.
     
    4) Add the remaining tablespoon of oil to the pot and swirl it around. Add the onions and carrots; saute until the onions are just opaque. Now add the peppers. Stir the vegetables around the pan until the onions are just browning and the peppers are just turning color. Pour in the chopped tomatoes, stirring the vegetables well. Stir in the chicken and the rest of the chili powder. Cover the pot and allow to simmer for about 10 minutes, stirring occasionally. Remove the cover and allow the chili to reduce for about 15 minutes. Add the garbanzo beans and the chopped cilantro; stirring until the beans are just heated through, about two minutes.
     
    5) Serve and enjoy!
     

    Nina’s Tasty Tip:

    Organic ground turkey or chicken can be substituted for the chicken thighs.

     

    Nutrition:

    318 Calories
    29 grams of Protein
    31 grams of Total Carbohydrates
    6 grams of Sugar
    7 grams of Fiber
    10 grams of Total Fat
    2 grams of Saturated Fat
    0 grams of Trans Fat
    93 mg of Cholesterol
    958 mg of Sodium
    109% RDA Vitamin C
    53% RDA Vitamin B6
    47% RDA Vitamin A
    42% RDA Niacin
    42% RDA Manganese
    40% RDA Sodium
    32% RDA Phosphorus
    27% RDA Vitamin K
    27% RDA Folate
    26% RDA Selenium
    25% RDA Potassium
    23% RDA Zinc
    20% RDA Iron
    20% RDA Magnesium
    19% RDA Pantothenic Acid
    18% RDA Copper
    18% RDA Riboflavin
    14% RDA Vitamin E
    13% RDA Thiamin
    • Glycemic load: 12
     
     

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