Spicy Chili



This quick and easy Spicy Chili recipe is the perfect winter time comfort food. Its super healthy and with a slice of avocado as garnish it makes a complete “Game On Diet” meal. Its packed with veggies, crabs (beans and tomato), protein(beef or chicken and soy beans) and fats (olive oil and avocado garnish)! It freezes well too, so make up a BIG batch and add in some extra veggies or beans if you have them lying around . The leftovers go great over half a baked sweet potato with some sour cream and cheese. 1 cup of this chili is around 200 calories so eat up and no need to feel guilty if you have a second, or third serving!


  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 3 red chili peppers, diced, seeds removed
  • 1 tsp extra virgin olive oil
  • 1 lb boneless, skinless chicken breast  OR  Lean beef
  • 1 green pepper, diced
  • 1 cups of frozen sweet corn
  • 1 cup soy beans
  • 1 can (15oz) of chick peas, rinsed
  • 1 can (150z) of black beans, rinsed
  • 1 can (24oz) of tomato puree
  • 1 tomato, diced
  • 1/2 cup purple cabbage, cut small
  • 1 carrot, diced
  • 2-3 cups of low sodium chicken broth
  • 1/3 cup fresh cilantro, washed and chopped
  • 1 tsp chili powder
  • 2 tsp cumin
  • I also added some left over taco seasoning which tasted great!!
  • garnish optional —chives, low fat cheddar cheese, low fat sour cream, cilantro, brown rice and a slice of avocado
  1. In a large pot, saute onion, garlic,  and red chili peppers in olive oil on medium heat until softened, 5-6 minutes
  2. Add chicken or beef and brown, until cooked through
  3. If you are using chicken remove and dice or shred and return to pot
  4. Add all the remaining ingredients, vegies, tomato pure, broth, and spice
  5. Cover and simmer on med-low heat for 15-20 minutes until reduced
  6. Serve hot and garnish with as many toppings as you like — chives, low fat cheddar cheese, low fat sour cream, cilantro, brown rice or a slice of avocado



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