By Barbara E. Stefàno
We couldn’t let too much of autumn pass without toasting the season with … well, seasoning! And what better way to amp-up the flavor of fall than with a spicy, vision-friendly chili? This recipe incorporates a number of eye-healthy ingredients and toppings: chicken breast, garlic and onions, peppers and avocado, to name a few. It gets a creamy, cheesy kick from cheddar soup and optional cheese topping. To keep sodium under control, choose low-sodium beans and broth, then salt to taste.
Want an even healthier meal with a hearty crunch? Ladle your chili over a heap of low-calorie jicama fries and enjoy all the delightful flavors and textures.
Serves | 2 to 4 |
- 2 Tbsp extra-virgin olive oil
- 1 lb boneless, skinless chicken breast, cubed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 24 oz low-sodium chicken broth
- 3-4 fresh jalapeno peppers, minced
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ¼ cup fresh cilantro, roughly chopped
- Salt to taste
- Black pepper to taste
- 1 (10.5 oz) can condensed cheddar cheese soup
- sliced jalapenos
- diced tomatoes
- sliced avocados
- fresh cilantro, minced
- fresh onion, minced
- shredded cheddar cheese
- lime wedges for fresh-squeeze juice
| Preparation | Heat olive oil in a skillet over medium heat and cook onion to a light brown, about 4 minutes. Add chicken and garlic; sauté until barely cooked, about 4 more minutes. Transfer to a slow cooker and add the next 10 chili ingredients, (everything but the cheese soup). Cook on high for 3-4 hours. To finish, stir in the cheese soup and cook on high for another 30 minutes to heat through. Maintain on low heat until ready to serve. Sprinkle with lots of fresh, healthy toppings and a bit more cheddar for a flavor boost.
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