Recipe: Kickin Chicken Chili

P2Chili.

There are thousands of recipes for chili on the internet.  When you throw into the mix that it has to be legal for P2, the list gets a little limited.

Chili is like salsa, everybody has a different idea on what it should consist of.  Some like it mild, some like it past hot.  Some like white sauce, some like red.  Some like it full of spice, some not so much.

Chicken Chili is no exception.

This is a very basic recipe that you can expound upon to suit your own tastes.  The one big difference about this recipe is that it’s meant to kick your behind!  ::giggle::

It’s no secret that I believe that any foods that have hot spice added to it will make it more satiating, this is no exception.  This small dish can keep you full for hours because of the addition of a whole jalapeno pepper (considered a spice).  Yum!

Enjoy!!!

Kickin Chicken Chili 500x375

Kickin Chicken Chili
1 serving

5 minutes prep
35 minutes start to finish

3.5 oz chicken breast, skinless, boneless
2 whole tomatoes, chopped
1/4 tsp chili powder
1 dash garlic salt
1 dash black pepper
1 tbsp minced dehydrated onion
1/4 cup water
1 dash cayenne pepper
1 whole jalapeno, minced
Few springs of cilantro for garnish

Place about 2 tbsp of water in a large frying pan with a few shakes of garlic salt.  Cook the chicken, leaving slightly pink on the inside.  Remove the chicken and toss in cut up tomatoes, diced onion, jalapeno, spices and 1/4 cup water.

Cover and bring it to a simmer, cook until tomatoes begin to break down and the liquid begins to thicken.

Shred the chicken with a fork.  Stir into broth with the spinach leaves.  Cook an additional 3 to 4 minutes.

Entire Recipe:

214 Calories
8g Fat (34% calories from fat)
19g Protein
17g Carbohydrate; 4g Dietary Fiber
51mg Cholesterol; 338mg Sodium; 852mg Potassium

Per Serving:

214 Calories
8g Fat (34% calories from fat)
19g Protein
17g Carbohydrate; 4g Dietary Fiber
51mg Cholesterol; 338mg Sodium; 852mg Potassium

Serving Idea:  Great with adding either spinach or cabbage.  You can shred either and add to the mixture for 3-4 minutes, or until desired doneness.  This will then become a complete P2 meal (treating tomatoes as a fruit).

Note:  This is a wonderful make ahead and freeze recipe for those times that you need something “on the go”.

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2 Comments on Recipe: Kickin Chicken Chili

  1. Joan says:

    This was so delicious—I had it three nights in a row, and looked forward to my dinner. I served it in romaine leaves with lots of sour cream. I made the recipe as is except for adding a little extra chili powder and jalapenos. Thank you, Biz!

    • Biz says:

      OOOOO, chili salad, what a great idea! Thanks for sharing that!

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