Chicken Chili

Ground turkey doesn't do it for me. It's a very popular substitution for ground beef when you're looking for a healthier take on a meal. But what I do really like is ground chicken. Ground white, skinless, boneless chicken breast. And if you have a Kitchen Aid, you can buy an attachment that lets you grind your own.

This chicken chili recipe is easy and healthy. It's actually take on weight watchers recipe for Taco Soup. But I'm not so into soup so I modified it and turned it into a thick, hearty chili.

To make it extra special (and not quite as healthy) add shredded cheddar or jack cheese, a dollop of sour cream, fresh diced or green onion and crumbled tortilla chips on top.

I always make the full batch and we eat it throughout the week for dinners and lunches too.


Chicken Chili

1-2 tablespoons of olive oil
1 pound ground chicken breast
1 large onion diced
1 red pepper diced
1 bag of frozen white sweet corn
1 can of chili beans (in chili sauce)
1 can of kidney beans, drained
1 can of white beans, drained
1 can of diced tomatoes with juices
1 can of tomato sauce
1 packet of ranch dressing mix
1 packet of taco seasoning mix

Brown ground chicken in olive oil in large pot. Add ranch dressing mix and taco seasoning to the ground chicken and cook until chicken is cooked through. Add onions and peppers and cook until softened, about 5 minutes. Add all remaining ingredients and bring chili to a simmer. Simmer for 30-45 minutes. Serve hot or let chili cool and store in the fridge. I think the chili is better on the second day so I always make it ahead.