Healthy Autumn Chili Recipe

One of my favorite things to make during the colder months is a nice big hearty but healthy pot of chili. It is a perfect meal to create because it is an entire dinner all in one bowl. Making chili can be fun and simple if you have the right recipe. The fall season is the perfect time to make and perfect your chili dinner. I have included my recipe for Chicken and Baked Black Bean Chili. This chili includes red, orange and yellow bell peppers to give it a wonderful autumn feel. It is a scrumptious alternative to the regular recipe for chili.

Chicken and Baked Bean Chili

4 Chicken Breasts

2 Can Black Beans

1 Can Baked Beans

1 Chopped Red Bell Peppers

1 Chopped Yellow Bell Peppers

1 Chopped Orange Bell Peppers

3 Chopped Onions

2 Cans Chopped Tomatoes

1/8 Cup Minced Garlic

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

2 Tablespoons Brown Sugar

2 Tablespoons Olive Oil

¼Teaspoon Red Pepper Flakes

Boil chicken until cooked evenly, and then dice into chunks. In a large pot, add chicken, chopped tomatoes, red bell peppers, yellow bell peppers, onions, baked beans, black beans, chili powder, ground cumin, brown sugar, minced garlic, and red pepper flakes. Bring to a simmer and cook down on medium low until onions, and peppers are soft. You want all of the flavors to combine in each element to bring together the chili. That is why slow cooking infuses the flavors throughout the chili. You can add brown sugar to sweeten or red pepper flakes to add some kick. If you feel like you need to add another can of tomatoes or even beans, then go right ahead. There is definitely room to add when you are making chili.

You can also add: Low-Fat mozzarella on top, or low fat sour cream on top. Also, whole grain crackers are a great addition to add some texture to your meal.