Healthy Meal: Chicken Chili

This recipe was given to me a few years ago, when I was in college and went over to my friend Tyler’s house for a party. Tyler was a pretty good cook, and had made a whole pot of this chili for us to eat as we drank copious amounts of beer and played Kings. That particular house had a specific rule that if you drew one of the cards (I can’t remember which one now), you were doomed to be the Boxhead – which meant you had a beer case put on your head until the next person drew that card and relieved you of the duty. Unfortunately, I drew the Boxhead card all four times, and so couldn’t eat as much chili as everyone else because of the box. I did still manage to drink a lot of Keystone, though…

Reaction years later: I let Keystone cross my lips??? What was wrong with me back then?!

But that night of Kings inspired me to go out and get a crockpot, and I started making Tyler’s chili recipe all the time at my own apartment. I would toss all the ingredients in before heading out for the night, and it was amazing to arrive home and have a fragrant pot of bubbling chili awaiting my roommates and me. I think it was pretty rare for the crockpot of chili to have anything left in the morning – this stuff is fantastic!

Anyway, this recipe is good drunk or sober (but I will add that if you’re a drunk college student it totally satisfies any munchie cravings while still being really healthy). It doesn’t fit into a raw vegan diet due to the chicken, but it does satisfy my new “only eat foods that are boiled or steamed” requirement to prevent losing nutrients due to high temperature cooking.


Recipe:

In a crockpot, combine:
10.5 oz pink beans
10.5 oz kidney beans
10.5 oz black beans
15.5 oz cannellini beans
12 oz chicken breast, diced
1 or 2 large tomatoes, diced
1/2 red onion, chopped
1 cup chopped bell peppers (I use a frozen blend)
1 jalapeno, finely chopped (I think this is safe from salmonella because it’s cooked)
3 cloves minced garlic
1 tbsp cumin
1 tsp chili powder
1 tbsp oregano
Stir, cover, and cook for 3-5 hours on high. The more you cook it, the mushier it will get and messier it will look, but the flavors meld together more – I cooked the batch above for about 4 hours. When there is about an hour or so to go, you may want to remove the lid to allow any extra liquid to boil away – a lot of this well depend whether you use fresh or frozen veggies. Then grab a spoon and dig in!

Nutrition facts:
260 calories per one cup serving (the serving in the picture above is 1.5 cups, and has made me feel absolutely stuffed)

Rating: 5 stars
This is one of my absolute favorite recipes. It’s one of the first things I ever learned how to cook, and it’s totally delicious as well as healthy. Tons of protein, very little fat, and deliciously spicy. To be fair, it’s not a typical chili with lots of ground meat and just a few beans, but it’s still pretty amazing. Because it’s just protein and veggies, it’s basically a complete meal in itself.

Comments

  1. ROFLMAO girl awwwhhhh dang that pic is priceless.

  2. Are you sporting the latest in NY fashion in that pic? ;)

    That chili sounds good. Thanks for the recipe.

  3. Haha. I love Kings, but we never had the boxhead card!

  4. Now this is a recipe I can get down with.

  5. Keystone? Really?

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