Fall is often a diet PITFALL for us. We're faced with tricks and treats everywhere we turn. Until recently, both Chris and Lisa's families had an annual tradition of serving a big pot of beef chili before taking the kids trick or treating. This season we scared up a new recipe you're sure to love. It's a tasty pot of chili with just the right combination of spicy kick and cool finish. Grab these ingredients to cast this spell in your kitchen.
4 fifteen oz. cans Great Northern Beans 6 cups water 6 tsp Better Than Bouillon chicken base 2 tsp Better Than Bouillon beef base 4 tsp. cumin 2 tsp. oregano 2 tsp. garlic powder 1 tsp. cayenne pepper 2 four oz. cans Ortega® Chilis chopped 1 medium onion chopped 5-6 medium boneless, skinless chicken breasts cooked and shredded
First, start with 5-6 medium sized boneless, skinless chicken breasts. We like to throw them in a pot with chicken broth, cover and simmer for an hour or so. Once cooked, set aside to cool and shred.
In a heavy soup pot, combine beans, water, beef & chicken base, all spices and chilis. Simmer uncovered 2-3 hours. Add cooked chicken and heat through. A serving is one and a half cups, under 200 calories and just 3 POINTS. Garnish with a dollop of fat free sour cream, sliced avocado, fat free Monterey Jack cheese, or spicy pickled jalapenos to give it some BAM! Enjoy!
BAM! I love chili- the beef chili with kidney beans...but me thinks this might just be a new great fav! 3 points..I am turning my ww friends onto this site...
This chili is fantastic! I was lucky enough to have it prepared by the Skinny Scoopers own kitchen. My helping had to be more than 3 points, as I kept going back for more. Very, very flavorful!!
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