If you’re anything like me, you’ve probably been raised on “traditional” chili. You know the stuff I mean….it has ground beef and kidney beans in it. If you’re from the Southern U.S., it likely doesn’t even have the beans but rather just chunks of chuck or sirloin. They’re both good and make for a rib-sticking meal.
These days, however, we’re trying to eat lighter and I’ve been working really hard at getting more vegetables into our diet. One of the results of this is what I call Double-Chick Chili. The two “Chicks” are chicken and chick peas. It’s adapted from a Weight Watcher’s cookbook and has been run through the points-plus calculator.
Even if you’re not watching your weight, you might want to try this chili. Seriously, this stuff is addictive. I’ve made it 4 times in as many weeks and we just can’t get enough of it. Give it a whirl. It’s something you can feel good about.
2 tsp Olive Oil
1 each red, yellow, and green bell pepper
2/3 cup red onion
1 1/2 cups carrots
1 1/2 cups zucchini
1 1/2 cups mushrooms
28 oz. crushed tomatoes
14 oz. diced tomatoes
3/4 lb. ground chicken
1 tbsp flour
1 tbsp mexican chili powder
1 tbsp cumin
1 tsp unsweetened cocoa powder
1/8 tsp cayenne pepper
2 tbsp balsamic vinegar
1 1/2 cups chick peas, either canned or cooked and drained
Chop all veggies into 1/2″ pieces and saute in the olive oil in a dutch oven or 8-quart pot until just softened. Add chicken and saute until it’s no longer pink. Combine the flour, chili powder, cumin, cocoa powder and cayenne and sprinkle over veggies and chicken. Cook, on medium heat, stirring constantly, for one minute. Add crushed tomatoes and diced tomatoes and bring to a boil. Reduce heat and simmer 30 to 40 minutes, until nicely thickened. Add balsamic vinegar and chick peas and simmer another 10 minutes. Season to taste with salt and pepper.
Makes 8 servings of 1 1/2 cups at 5 PointsPlus. I serve it with brown rice and like many chili, stew, and sauce recipes, it’s even better the second day.