My secret ingredient in any chili I create is refried beans! They melt into the chili creating a thick, stick-to-your-ribs dish that is utterly satisfying and full of fiber. Even better is that the dish is extremely versatile. Enjoy!
Ingredients:
1 turn of the pan of olive oil
1 teaspoon dried minced onion
2 chicken breasts - cubed
1 teaspoon garlic powder 1 can of chili beans
1 can of kidney beans
1 can of tomato sauce
1 can of refried beans (I use fat-free)
6-8 tablespoons of good chili power (to taste)
Freshly cracked salt and pepper to taste
Grated cheese to garnish
In a large skillet/dutch oven/pot, add olive oil and dried onion. Once hot add chicken and season with garlic powder, salt and pepper until browned and cooked through. Add in cans chili and kidney beans and tomato sauce. Simmer until heated through. Once simmering, add the refried beans to the mixture in several globs (a lovely culinary term) throughout the skillet. Fold in the refried beans until they melt into the chili saucy goodness. Add chili powder and let the chili simmer 5 so the chili powder can do its thing. Add more chilli powder to add more heat or less to your taste. Enjoy and garnish with grated cheese!
If you are looking for a healthy side to have in addition to your chili, I would suggest these great and simple potatoes. Give your potatoes a good wash, slice them almost through so they are sliced but the potato still stays whole. Give each potato a drizzle with EVOO and sprinkle with garlic powder and a tiny bit of sea salt. Roast in a 425 degree over for 45-60 minutes or until the potatoes are cooked through and the skin is nice and crisp. Great for a cold Iowa day watching football :)
