Thursday, November 6, 2008

absolutely the best chili i've ever had.

Not only is this chili low in fat and calories, full of protein, and absolutely delicious, it's also super easy. So pull out the crock pot and get going. You aren't going to regret it.

Chicken Corn Chili
3-4 chicken breasts
24 oz. tub of fresh salsa
2 cloves minced garlic
scant tablespoon chili powder
2 heaping teaspoons cumin
2 cans black beans
2 cans kidney beans
10 oz. bag frozen corn

Put chicken (can still be frozen - even easier!), salsa, garlic and spices in the crock pot. Cook on low for 4-6 hours. Remove chicken and shred. It pretty much falls apart at this point, and doesn't take much effort. Add remaining ingredients, give it a quick stir, and cook for another 2-3 hours on low. We like to add a dollop of non-fat plain yogurt or sour cream and sprinkle a little cheese on top. This has less than 200 calories per serving and about 2 grams of fat before you add your toppings.

I whipped up a batch of heart healthy cornbread to go with it. I am working on perfecting the recipe, so stay tuned for that addition soon. I even made enchiladas out of the leftovers, using whole wheat tortillas... You can use it for burritos, too.

This has become a staple at our house - let me know how you like it!

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