Chicken Veggie Chili

Well, I had my heart set on making some delicious spinach quinoa patties for dinner tonight, but not having any quinoa in the kitchen would have meant putting back on a bra and real pants to go to the store so obviously that was out of the question. Oh well, another day perhaps.

In the meantime, I made one of my favorites out of ingredients I already had on hand... Chicken chili. It's super adaptable and can be made in so many different ways, so it's a staple for dinner for me.

This is the basic recipe, including the veggies I had in the fridge today, although it's also delicious with zucchini and yellow squash, diced chilies, and black beans thrown in. You can also substitute ground turkey. Like I said, adaptable.

Chicken Veggie Chili

1 lb ground chicken

1 can organic diced tomatoes

1 cup water

1/2 yellow onion, chopped

1/2 cup carrots, chopped

1/2 cup chopped green bell pepper

1 cup baby spinach

2 tsp garlic powder

1 1/2 tsp salt

3 Tbsp chili powder

2 1/2 Tbsp cumin

2 tsp dried cilantro

1/4 c whole wheat flour

- all of the seasonings are more or less to taste

Cook the ground chicken and spices until chicken is cooked through. Pour in can of tomatoes and water, along with all vegetables except the spinach. Bring to a boil, and adjust seasonings to taste, adding more if necessary. Cover and simmer 30 minutes. Stir in the spinach and let wilt. Spoon out some of the fluid and mix it with flour until a paste is formed, then stir paste into chili. Simmer five more minutes until well incorporated and slightly thickened. 

I love this chili topped with anything from a sprinkling of sharp cheddar to raw diced onions, but today I went with a few avocado slices and they really hit the spot. And it's a great filling dinner on a cold night that comes together quickly, and less than 300 calories a serving!