Clean Eating Chili
When I get sick, I don’t crave sweets, ice cream or chicken noodle soup, what I crave is Chili. Chili also happens to be one of my favourite foods of all time, so having a healthy clean eating chili recipe is an absolute must! Over time I have developed, altered and improved this recipe, and since it has been requested of me on several occasions, I have decided to inaugurate the recipe listings on my new website with it! I hope you give it a whirl, and enjoy!
Note: To say I like my food hot would be an enormous understatement, so I have provided this recipe sans my level of spice so that it can be altered to suit any palate or tolerance level. See below for my spice additions.
Clean Eating Chili (Makes a Pot)
- 2 diced chicken breasts
- 1 can of Kidney beans
- 1 can of Black beans
- 1 small white onion, chopped large
- 1-2 stalks celery, chopped
- 1 large can, organic diced tomatoes (with juice)
- 2 stalks green onions, chopped
- 2 tbsp (or a splash) White vinegar
- 1 handful dried chilies
- 1 handful pickled chilies
- Mrs. Dash Extra Spicy
- At least 1 tbsp cayenne powder, 2 tbsp chili powder
- Defrost, cook, and dice your chicken breasts – I opt to pre-dice and pan-cook my chicken, while I prepare the remainder of my ingredients
- Slice your vegetables and pickled chilies, strain and rinse your beans.
- Add the 1 can of organic diced tomatoes to the pot, juice included. This will be your base.
- Add your beans and vegetables, white vinegar, and dried chilies.
- Set the pot to boil, and as it heats up, add your chicken, Mrs. Dash seasoning, and any other desired spicy ingredients (see below)
- Bring to a boil, let simmer about 10 minutes, and you’re ready to eat!
Bry’s Fire Factor:
To this base mixture, I double the inclusion of chili and cayenne powder and amount of chilies, and add Dave’s Insanity Sauce (use carefully!) and Sriracha sauce (also known as rooster sauce).