Chicken Chilli

Posted on February 5, 2015 by Cooking for Students

Most university students are well acquainted with chilli. It is a hearty dish that feeds quite a few people. Chilli is meaty, flavorful and can be made on even the smallest of budgets. The problem with most chili recipes is the fact that they are high in fat. College has a tendency to put weight on people since students eat whatever is convenient without worrying about nutrition value as much. Fortunately this chicken chilli is low in fat, packed with fiber and tastes even better than the other chili recipes you may have tried before.

What’s in it?

How’s it made?

1. Preheat oven to 350 degrees F.
2. Season chicken breasts on both sides with salt and pepper.
3. Drizzle oil on the bottom of a baking dish and place chicken in the dish.
4. Place into the oven to bake for 25-30 minutes. A quick way to see if the chicken is done is slicing it in the middle.
5. Allow chicken to cool and dice. Set aside.
6. Drizzle the bottom of a large pot with oil and heat over medium high.
7. Add onion and bell pepper to the pot and sauté until softened. About 4 minutes.
8. Add garlic and sauté until fragrant.
9. Pour in the diced tomatoes, juice included, as well as the beans and chili powder. Season with salt and pepper.
10. Bring to a boil and reduce to a simmer.
11. Allow to simmer for 20 minutes and add chicken within the last 5-7 minutes to warm through.
12. Taste and season with more salt and pepper if desired. For more spice add more chili powder.
13. Serve.

This chili is really amazing. It has a really nice freshness while still maintaining that hearty quality that you want in a chili. The flavor profile is bold and has just the right amount of spice. Leftovers taste just as great because the flavors have had time to build even more. Just make a large pot and keep it in the fridge for a few days worth of meals or invite friends over for a dorm room feast. They will be thanking you for weeks.