Comfort food doesn’t need to be filled with calories and fat! Make this quick high-protein chilli which is sure to satisfy your palate any night of the week!
Serves: 6
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1½ tbsp extra virgin olive oil
- ¾ C chicken broth
- 1½ tsp dried oregano
- 1 tsp black pepper
- 1 jalapeno pepper, minced
- 1 C mixed frozen vegetables of choice (carrots, peas, corn)
- 10-oz chicken or turkey breast, cubed
- 1-19 oz can white kidney beans, drained and rinsed
- ½ C Italian parsley, chopped
- ½ C Monterey Jack cheese, shredded
- Sauté chicken in a small amount of canola or vegetable oil until lightly brown. Remove and place on a dish lined with paper towel.
- Meanwhile in a soup pot, sauté onion and garlic in extra virgin olive oil. Add in the jalapeno, oregano, pepper and salt (if needed to taste); sauté for another minute.
- Stir in the chicken broth, beans, chicken and mixed frozen vegetables. Bring to a boil. Cover and simmer for 15 minutes.
- Remove from heat; immediately stir in parsley and cheese and serve alongside a slice of whole wheat crostini bread.
Nutritional Analysis (per serving): 193 calories; 19.8 g Protein; 15.8 g Carbohydrate; 5.7 g Fat; 4.4 g Fibre
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