Chicken Chili with Tortilla Chips

 “But it’s too warm for chili.” That’s definitely not true! Good chili can be a year round thing! It’s makes it easy to take a healthy protein packed lunch to work or school.  

The last batch I made was perfect to freeze and take camping! Helps keep things cold in the cooler until you’re ready to thaw it over the fire or on the camp stove!  

I love the option to add as many vegetables as you choose. I sautéed some chopped celery and carrots, and added those to the peppers, onions and zucchinis to sauté. Top with your choice of toppings and enjoy!  

INGREDIENTS: 

• 3 medium bell peppers, diced (red, yellow or orange are best for color) 

• 2 medium onions, diced (fresh or frozen) 

• 2 medium zucchinis, chopped. 

• 5 cloves garlic, minced (or frozen cubes) 

• 1 TBLSP cumin 

• 2 cans @4 oz diced mild green chilis. 

• Half of a large can of green enchilada sauce.  

• 4.5 cups chopped or shredded chicken breast.  

• 3 cups chicken stock (low sodium) 

• 1 can @15 oz of black beans, rinsed and drained.  

• ¼ cup fat free greek yogurt 

• ¾ cup sweet corn (frozen) 

  DIRECTIONS: 

  1. Heat a large pot over medium-high heat. Spray with cooking spray. Add the peppers, onions, and zucchinis. Cook for 5 – 7 minutes, until softened. 

  2. Stir in the garlic and cumin, and sauté for a few more minutes. Then add the green chilis, green enchilada sauce, chicken stock, and chicken. Turn to low heat and simmer for about 15 minutes.  

  3. Stir in the black beans, greek yogurt and corn, and simmer for 5 more minutes – just until the corn is no longer frozen. 

  4. Serve immediately. 

  5. Top individual bowls with your choice of sour cream, greek yogurt, avocado, fresh chopped cilantro, a squeeze of lime and tortilla chips.