10 Minute Chicken Chili

When you work 4 days a week, go to the gym 6 days a week, have a 2 year old, a hubby, and a house to take care of, finding time to make healthy home cooked meals can be quite the challenge. Luckily I've never been one to back down from a food challenge. I've mentioned many times before that I prepare my meals at least a day in advance for the days I will be working and out of the house. Except dinner...sometimes. For some reason I still haven't quite mastered setting up for dinner on the nights when I will be working late...especially this past month, since we've been fridge-less and living out of a cooler. So two nights a week, when I work late, by the time I pick up Little Girl and get home it's approaching 8:00 and my stomach is usually growling. I don't know about you guys, but when I'm hungry, I seem to fire on a few less brain cells and trying to sort out what to make and how to go about making it is...as I said earlier, challenging. Some nights I give up and decide on some configuration of scrambled eggs. But other nights I have ground chicken sitting in the cooler on the floor of my kitchen that will go bad if I don't figure out how to use it...and on those nights...those are the nights that things like 10 Minute Chicken Chili are born.

I will warn you, if you are a gourmet chef this recipe may offend you with it's simplicity, but understand that it was not intended for you. This recipe is intended for those who've found themselves in a jam, without the time, patience or energy to chop, peel, simmer or saute and need to get some macros in them fast! :)

10 Minute Chicken Chili

You Will Need:

1 lb Ground Chicken (I get 98% Fat Free)

1 can Red Kidney Beans, (I prefer Reduced Sodium) drained and rinsed well 

2 8 Oz cans Tomato Sauce 

Onion Powder

Garlic Powder

Ground Cumin

Chili Powder

Salt/Pepper

Cooking Spray

Directions: 

1. Spray pan and brown the Chicken in a pan on medium heat.

2. While that's cooking, drain and rinse the beans really well to remove excess sodium.

3. Once the chicken is cooked through, add the beans and both cans of sauce and lower heat to low-med.

4. Start adding spices one at a time - my advice is to do each by your taste preference because let's be honest...you're in a rush and you're hungry. You could measure, but ain't nobody got time for dat. ;)

5. Let simmer for a few minutes (or as long as your grumbling stomach can hold out!) and dig in!

This recipe will make 4 servings. The macros will vary depending on the ingredients you choose. You may substitute the chicken for ground beef or turkey and customize and add whatever flavors you like and what you have time for!

 

Nutritional Facts: (as I said, they will vary depending on what you use!)

Calories: 245

Protein: 29 grams

Carbs: 29 grams

Fat: 1.5 grams