Zero-Point Chili
Yes, you heard it right! If you’re on the new Freestyle plan, you know that so many ingredients are now 0 points! Beans! 98% Fat Free Chicken! Corn! All the good stuff that makes chili, well, so good!
I decided to create a chili that my husband and I could eat for lunch or even a satisfying snack. It’s so easy and so delicious!
Zero-Point Chili
(Makes 4 extra-large servings or 8 large servings)
Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 bell peppers (yellow, red and orange), diced
1 1/2 pounds 98% fat free ground chicken (you can add the full 2 lbs or go down to 1 lb., just depends how much chicken you want)
1 can (15 oz each) black beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) small white beans, drained
1 can (11 oz) Green Giant Mexicorn
1 can (14.5 oz each) Hunts fire-roasted diced tomatoes
1 can (15 oz) Hunts Tomato Sauce
1 can (8 oz) Hunts Tomato Sauce
2 tablespoons Goya Sofrito
2 packets Goya Sazon seasoning
Assorted seasonings (I just use a combination of Cumin, Garlic Salt, Smokey Paprika, whatever I have and just season to taste)
Directions:
1. Spray a large stockpot with cooking spray. Add olive oil and heat over low heat. Add onion, garlic and bell peppers. Sauté until onions and peppers are softened. Add ground chicken and cook over medium heat until heated through and no longer pink.
2. Add beans, diced tomatoes, corn, tomato sauce, sofrito, and sazon. Mix well. Add additional seasoning as desired or to taste.
3. Cover and cook over low heat, stirring often, for about 1 1/2 hours.
I decided to create a chili that my husband and I could eat for lunch or even a satisfying snack. It’s so easy and so delicious!
(Makes 4 extra-large servings or 8 large servings)
Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 bell peppers (yellow, red and orange), diced
1 1/2 pounds 98% fat free ground chicken (you can add the full 2 lbs or go down to 1 lb., just depends how much chicken you want)
1 can (15 oz each) black beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) small white beans, drained
1 can (11 oz) Green Giant Mexicorn
1 can (14.5 oz each) Hunts fire-roasted diced tomatoes
1 can (15 oz) Hunts Tomato Sauce
1 can (8 oz) Hunts Tomato Sauce
2 tablespoons Goya Sofrito
2 packets Goya Sazon seasoning
Assorted seasonings (I just use a combination of Cumin, Garlic Salt, Smokey Paprika, whatever I have and just season to taste)
Directions:
1. Spray a large stockpot with cooking spray. Add olive oil and heat over low heat. Add onion, garlic and bell peppers. Sauté until onions and peppers are softened. Add ground chicken and cook over medium heat until heated through and no longer pink.
2. Add beans, diced tomatoes, corn, tomato sauce, sofrito, and sazon. Mix well. Add additional seasoning as desired or to taste.
3. Cover and cook over low heat, stirring often, for about 1 1/2 hours.
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