Is there a better seasonal comfort food than chili? We don’t think so. This fall, swap ground beef for chicken and try this chili recipe with a twist.
3 skinless boneless chicken breasts
2 medium sweet potatoes (about 2 1/2 cups, cut into bite-size pieces, no need to peel)
1 cup carrots (chopped)
1/2 cup yellow onion (chopped)
1 red bell pepper (chopped)
1 1/4 cup low-sodium chicken broth (or low-sodium vegetable broth)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 chipotle chile in adobo (chopped, plus 1 tsp of chipotle sauce)
1/2 Tbsp ground cumin
1/2 Tbsp chili powder
1 (15 oz) can chickpeas (rinsed and drained)
1 (15 oz) can dark red kidney beans (low sodium, rinsed and drained)
2 (15 oz) cans diced tomatoes (low sodium)
Place the chicken breasts in the bottom of the slow cooker and add the rest of the ingredients. Cover and cook on low 8-10 hours. When done, use 2 forks to shred the chicken while it is in the slow cooker. Stir to combine.
Shared with permission from Zonya Foco, RD. For more real food recipes, visit www.eatrealamerica.com.
“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.