Friday, April 3, 2015

Black Bean Chili (THM E)

The weather in PA has been confusing to say the least.  Of course, this is rather normal around here.  One day it's hot, the next freezing.  And potholes are totally in bloom OUCH!  Our schedules are actually busier than normal and it's getting crazy.  Usually by Spring I'm ready to put away the crockpot and move on with fun spring menus.  This year, not so much.  Continuing to rely on the crockpot as I'm often out of the house during normal "dinner prep" hours...running kids to their evening activities.

Yesterday, I combined my recipe for black beans with some extra seasonings and some chicken and it turned out to be a very delicious black bean chili.  Will comment, I added ONE CUP of frozen organic non-gmo sweet corn.  I do corn is SERIOUS moderation, as in, 1 meal every couple of months as it's not purely on THM plan.  For the non-THMer, feel free to add more if you see fit.  Also, I love Tastefully Simple products, Onion Onion, Garlic Garlic and Seasoned Salt are my go-to products.  Worth every penny.  I'm listing in the recipe just as dried minced onion/garlic and seasoned salt, but do yourselves a favor and check into Tastefully Simple, you won't regret it!

Black Bean Chili (THM E)
1 1/2 lbs ground chicken breast*
1 large boneless skinless chicken breast - cubed*
2 cans black beans, drained but not rinsed
1 can diced tomatoes and green chiles, drained
1 can diced tomatoes, drained
1 Cup frozen corn
1 Tbs dried minced onion
1 tsp dried minced garlic
1/2 tsp seasoned salt
1 - 2 Tbs Ground Cumin (to your preference)
1/2 tsp ground red pepper (or to your heat preference)
Salt to taste

*you can use all ground chicken (increase to 2 lbs) or use 2 lbs of cubed boneless skinless chicken breast

Layer all ingredients into a 5 to 6 quart crockpot and cook on low for 8 hours - adjust seasonings to your preference.

I liked served with 0% greek yogurt and a tiny sprinkling of 2% Cheese (small enough that you remain in an E setting).