Chilli is an amazing food. It speeds up the metabolism and kills bugs. Eat it everyday! This chilli recipe uses a crockpot or slowcooker which gives you time to focus on more important things.
600g chicken breast, cut into 3cm pieces
2 x 400g cans diced tomatoes
420g can of kidney or black beans, rinsed and drained
Cup of tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken stock or broth
1/2 cup whole kernel corn
1/2 cup dried cranberries (or sultanas)
1 fresh jalapeño chilli pepper, seeded and finely chopped
1 Tbsp chilli powder
1 clove garlic, minced
2 cups shredded fresh spinach
3/4 cup grated cheese (with jalapeño or chilli if poss)
1. In a slow cooker combine chicken, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chilli powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with tasty cheese. Makes 6 servings.
Tips: Use lean mince or turkey breast in this recipe as an alternative, or make it vegetarian by adding in all your favourite seasonal veges.
Total Fat: 7g
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