OK, I don’t normally put my name on my recipes but this one is special. Lots of blood sweat and tears went into creating this one. I have an original recipe for my chili that I had to completely revamp when my Husband became sick and had to follow a cardiac and diabetic diet. Can’t live without chili right? As you know I now adore ground chicken and I use it again in this recipe. This chili is low sodium and I think as healthy as a chili can get. If you want more salt just go ahead and add it. And please add all the fixins you like as well! I will have suggestions listed. Enjoy!!
In a separate small bowl combine and set aside:
**I use and highly recommend Simply Organic herbs and spices
- 3 tsp Curry powder
- 1 tsp Coriander
- 2 tsp Chili powder
- 2 TBS Onion powder
- 1-1/2 tsp Paprika
- 3/4 tsp Turmeric
- 1/2 tsp Cayenne
- 2 tsp Red Pepper Flakes
- 1 TBS dried Cilantro
- 3 tsp Cumin
- 3/4 tsp salt
- 1 TBS Fresh Ground Pepper
You will also need:
- At Least 3 TBS EV Olive Oil
- 1 large yellow or white onion chopped
- Pepper Grinder and wooden spoon
- 1-1/2 to 2 lbs. of Perdue ground chicken
- Approx 2 TBS of your favorite Red Wine
- 1/2 c of Taste of Inspirations Black Bean & Corn Salsa (any brand will do)
- 1- 28 oz can Cento San Marzano Peeled whole tomatoes (this brand is a MUST)
- 3- 14.5 oz cans No Salt Added Diced Tomatoes
- 2- 15 oz cans reduced sodium black beans
- 2- 15 oz cans reduced sodium red kidney beans
- 2-15 oz cans reduced sodium Garbanzo beans
- 1-15 oz can reduced sodium Pinto beans
- 1- 10 oz bag frozen corn
- approx 1-1/2 c of water
On medium heat drizzle in the pot the olive oil and when heated add the onion. Grind the pepper a few turns over the onions and add 3 tsp of the seasonings you mixed earlier ( you will be adding the seasoning 3 tsp at a time) Saute until tender.
De glaze with the red wine for a couple minutes with your wooden spoon until most of the brown is scraped away. Add ground chicken and 3 more tsp of seasoning. Break up chicken with the wooden spoon and cook until no longer pink. Add the salsa and stir. (wash hands thoroughly)
In a large Pyrex measuring cup or bowl pour the can of Cento whole tomatoes. Save the can to the side. Remove the basil leaves and discard. With a pastry blender or potato masher smash the tomatoes until they are broken up. Add them to the pot and stir. Add 3 more tsp of the seasoning, stir. Using the empty tomato can put 3/4 c of water and swoosh around to remove the remaining tomato juice then pour into pot, stir.
Add the 3 cans of diced tomatoes and stir. Sprinkle in more seasoning, stir.
Open and rinse all the cans of beans in a colander a couple cans at a time. Add the beans to the pot 2 cans at a time and gently fold them in. Add remaining water (if you like a thicker chili you can omit some of the water) and grind a few more turns of pepper over the chili.
After you have added all the beans add the frozen corn and the rest of the seasoning. Stir gently..the beans are very tender.
Lower the heat and let simmer for 30 min. stirring occasionally.
*This is a medium chili. If you like more heat add more Cayenne, ground pepper, or pepper flakes. You can also top with jalapenos or hot sauce. If you like mild, omit some of the peppers.
Remove from heat and let sit for about 15 min with the lid on.
Give it one more good and gentle stir and it’s ready to serve with your favorite ladle. 🙂
Makes 10-20 servings depending on serving size.
- black olives
- green onions
- avocados (YUM!)
- shredded cheese
- tortilla chips
- corn chips
- hot sauce
- banana peppers
- red pepper flakes
*Recipe can be cut in half or it freezes WELL.
*Also try a take 2 meal the next day with the leftover chili.. Nachos, Chili dip, Chili dogs, or whatever ideas you can come up with. The chili WILL get a bit spicier by the next day 🙂
Created with love by:
Char Head 🙂