Chicken Vegetable Chilli

Healthy and Delicious what more can you ask for.  This is new version to an old trick, have healthy hearty chilli in a new age way.
  • 6 carrots, peeled and sliced into half-moons
  • 6 stalks celery, sliced
  • 6 cloves garlic, minced
  • 2 pounds ground chicken (99% lean)
  • 2 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium vegetable or tomato juice
  • 1/4 cup hot sauce (see Note)
  • plain non-fat Greek yogurt or light sour cream (optional)
  • chopped scallions (optional)
  • whipped blue cheese topping (optional), recipe below

Evenly coat a large pot or Dutch oven with oil spray, and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time, as necessary to prevent scorching.

Add the garlic and simmer for 1 minute. Add the chicken, reapplying oil spray if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through.

Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice and hot sauce, and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes.

Ladle the chili into serving bowls and serve with desired toppings.

Note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family’s) own personal tolerance for spicy foods. I advise adding ¼ cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.

Slow Cooker Option: To prepare in a slow cooker, simply add all ingredients to slow cooker, stir and cook on low for eight hours (or high for four hours).  If you like a thicker chili, reduce the tomato/vegetable juice by about 1/2 to 3/4 cup. That’s because the crockpot generates more liquid than the skillet. Prepare the whipped blue cheese topping (below) prior to serving.

For Whipped Blue Cheese Topping: In a small bowl, mash together ¼ cup blue cheese crumbles (at room temperature) and ¼ cup light/nonfat sour cream or nonfat plain Greek yogurt. Dollop on top of chili before serving.

Serves 4
Serving Size: 2¼ cups (without toppings)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s