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| Photo courtesy of my Mac. |
I did some research and experimenting and came up with a healthy version of this classic. Using ground chicken, all beef hotdogs and beans adds a healthier twist on this dish. The spices and jalapeno keeps the flavor big and bold. It's not a hard makeover at all.
Jalapeño Chicken Chili
1 tsp. olive oil
1 lb. ground chicken
1 tsp. dry spice rub*
1 medium onion, diced
1 green bell pepper, diced
1/2 yellow or orange pepper, diced
1-2 jalapenos, deseeded and deveined, diced
3 cloves garlic, diced
ground black pepper
kosher salt
1/4 tsp. celery seed
1 T. chili powder
1 tsp. cumin
1 can pinto beans, drained
1 can red kidney beans, drained
2 cans 14.5 oz. diced Mexican tomatoes with green chilies, not drained
8 beef hotdogs
8 whole grain buns
Optional toppings - low fat grated cheese, sliced scallions and/or non-fat yogurt.
(*See dry rub spice recipe under spice category.)
Preparation
Dice veggies. In large pan with lid, heat oil, adding ground chicken when hot. Sprinkle with dry spice rub and stir. Cook over medium heat about 10 minutes, stirring often. When chicken shows no signs of pink, remove with slotted spoon to side dish or paper towel.
Add a touch more of oil if needed, then add onions, bell peppers, jalapeno, and garlic. Sprinkle with salt, pepper and celery seed. Stir well to combine. Add chili powder and cumin. Saute' veggies until tender, about 8 minutes.
Stir in tomatoes and beans. Bring to a boil. Add chicken, then reduce heat to a simmer. Cook 1 hour, covered but with lid cracked. Stir occasionally.
When chili has simmered and thickened. Cook hot dogs in boiling water for about 5 minutes. Place hotdogs in buns and top with chili. Garnish as desired. Serves 8 with leftover chili. (Chili can be served straight up or over hotdogs.)
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