Long time no post, right? Life has been busy!! I hope everyone is well. I have been struggling a bit with my thyroid illness, gained a few pounds over the last year, but still maintaining a healthy diet. My biggest obstacle right now is that to lose this 10 pounds I have gained, is to EXERCISE, but the downside to an underactive thyroid is exhaustion! Exercise and Exhaustion do not go hand in hand. BUT, I need to make it work and I am focused.
In the meantime, I have been trying out some new recipes and this one I found for Buffalo Chicken Chili is INSANELY good. I adapted it from a recipe on Skinnytaste.com, to make it a fully clean meal. I topped it with Greek Yogurt and, oh man, was it delicious. I hope you enjoy it!
Ingredients:
1 pound lean ground chicken or turkey breast
1 medium onion chopped
2 carrots, chopped small
2 celery stalks, chopped small
1 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
salt and pepper to taste
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
3/4 cup low sodium chicken broth
1/2 cup water
6 tbsp Frank's Hot Sauce
Directions:
Heat a large deep nonstick skillet over medium-high heat. Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, pinto beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
Top with some of your favorites like greek yogurt or sour cream, cheddar cheese or chopped scallions.
And yep, that's a picture of me, because I forgot to take a picture of the chili! lol
