Coming up with healthy recipes during the winter months is hard for me.
What I need to be eating after my holiday indulgences is fish and spinach, but what I'm craving is mac n' cheese.
Soups and stews are usually a good compromise between what I want and what I need and this chicken chili certainly is no exception.
This slow cooker chicken chili has no cream, butter, or fat added into the recipe. It also has chicken which is a good, lean protein and three different types of beans.
Like most of my stews, I added spinach to make sure we all get our serving of greens.
So if your trying to eat healthy, this chili certainly fits the bill.
Ok, now for the taste. Wow, does this chili taste so good...thanks to the warming chili spices such as cumin and chili powder, this chili gives you a little kick and warms you from the inside out.
I like to use chicken thighs because they stay super moist and shred so nicely after a long simmer in the slow cooker. Along with the beans, shredded chicken gives this chili the perfect texture.
Let this recipe serve as a guide, making alterations in amounts to suit your taste.
Serve this with your usual chili accompaniments and you'll have a bowl of goodness you'd never believe was as healthy as it is tasty.
Healthy Slow Cooker Chicken Chili
1 lb boneless skinless chicken thighs
1 can black beans, drained and rinsed
1 (13oz) can pinto beans, drained and rinsed
1 (13 oz) can refried beans
1 (13 oz) can diced tomatoes
2 cups chicken broth
1 cup frozen corn kernels
10 oz frozen chopped spinach, thawed and squeezed dry
1 medium yellow onion, diced
1 tsp dried cilantro leaves
1 tsp onion powder
1 tsp garlic powder
1 ½ ground cumin
¼ tsp cayenne pepper
1 ½ tsp Kosher salt
Freshly ground pepper
Place all ingredients in the slow cooker. Cook on low heat for 6-8 hours. Remove chicken onto a sheet pan and shred using two forks. Place chicken back in the slow cooker and stir to combine.
Serve with shredded cheese, diced onion, avocado, sour cream, and tortilla chips.