Are you looking for ways to get your veggies in? If so, this week’s recipe will make you quite happy because one serving of this delicious chili contains FOUR FULL SERVINGS of vegetables!
Because I write recipes that use so little fat, I typically suggest that nonstick cookware be used. But in this case, you will miss out on some real depth of flavor with a nonstick pan. Pull out a stainless steel pot for this recipe, and when you cook your chicken, it’s going to leave all these tasty little bits stuck to the bottom of your pan.
You’ll use a big dose of Apple Cider Vinegar (ACV) to release all of that flavor and deglaze your pan, and the result is a deeply flavored chili with a high degree of tartness. The combination of the reduced ACV and the lime juice added at the end really gives this chili a unique flavor – more tangy than spicy, but you still get a little chili sizzle, too. I loved it – a completely different flavor profile from my previous chilies. I thought it would be good with toasted corn tortilla strips sprinkled on top – but alas, I had that idea a bit too late.
No, I don’t normally use the word “alas.”
I liked the chicken breast in this, as the generous coating of spices helped to keep the moisture in, so it worked nicely (be sure to cut those pieces across the grain of the meat and not with it). You can also sub beef chuck sliced thin, if you have a hankering for beef. I would not suggest ground meat, however, because it just won’t carry the spices the same way.
So pucker-up and get ready for a bowlful of your daily veggie servings, deliciously down the hatch! And remember that you can always have more raw green veggies during the day if you need it.
Hearty Chicken Chili Recipe
- 4 plum tomatoes, cored and halved
- 3 cloves garlic, peeled and coarsely chopped
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. coriander
- 1 tsp. oregano
- 1 tsp. fresh ground pepper
- 1/2 tsp. Morton® Lite Salt
- 12 oz. chicken breast
- 1/2 C. apple cider vinegar
- 1/2 red pepper, seeds and veins discarded and chopped
- 1/2 green pepper, seeds and veins discarded and chopped
- 10 green onions, cut into 1/4 inch pieces
- 1 C. water
- 1 Tbsp. fresh lime juice (approximately 1 lime)
- 1/2 C. cilantro, divided
Cover a baking sheet with foil and coat oil sprayer. Place tomatoes, cut side down, onto the pan and spray skins with cooking spray. Place them under the broiler for 5 minutes or until skin is charred and starts to separate from tomato flesh. Remove and let cool for 10 minutes. Remove skins and discard. Puree tomatoes in blender or food processor with garlic cloves.
Combine chili powder, cumin, coriander, oregano, salt and pepper in a medium bowl. Slice chicken breasts into thin strips and add to spices, tossing well to coat.
Heat a large saucepan over high heat (stainless is best, as opposed to a non-stick pan). When hot, coat with oil spray and add chicken pieces. Cook, stirring occasionally, until well-browned, about 3-5 minutes depending on how large your pieces are. Using tongs, remove chicken to plate or bowl and set aside, but leave saucepan on heat. Add cider vinegar to deglaze pan, scraping the bottom with a wooden spoon to release any bits that are stuck. Cook until vinegar is reduced by at least half, 3-5 minutes. The vinegar should be dark amber in color and cloudy. Pour vinegar into a dish or measuring cup, and set aside. Do not remove pan from heat.
Add more oil spray to pan and add chopped peppers and green onions. Saute until softened, about 5 minutes. Add water, pureed tomatoes and reserved vinegar reduction. Stir well and add chicken with any accumulated juices. Bring to a boil, reduce heat and simmer for 10-15 minutes.
Remove from heat and add lime juice and half of cilantro, stir well. Serve immediately with dollop of low fat Greek yogurt (if desired) and reserved cilantro.
Makes 2 servings