Here is a slow cooked chicken chilli recipe which is delicious, high in protein and low in fat. This is a perfect example of a meal that can be cooked in bulk, and packaged up in to some containers or Tupperware to be used later in the week (it also tastes better with time). Get your Bodybase toque on, its time to cook!
Slow Cooked Chicken Chilli – Ingredients:
- 1kg chicken breast
- 1 onion
- 2 bell peppers
- 2 tins of kidney beans
- 3 tins of pinto beans
- 2 tins of chopped tomatoes
- 2 tins of tomato puree
- Worcesterahire sauce
- olive oil
- garlic granules (actual garlic cloves would do)
- chilli powder
Slow Cooked Chicken Chilli – Instructions:
Step 1: Turn the slow cooker on (low or high – depends how long you want it to cook for: high – 4 hours, low – 6 hours). Step 2: Add 2 table spoons of olive oil in to the slow cooker, followed by either 2 table spoons of garlic granules or the equivalent in crushed garlic cloves. Let these heat up and merge together. Step 3: Now we will prepare the bulk of our ingredients. Starting with the vegetables, chop your onions, bell peppers and mushrooms in to desired size and place inside the slow cooker to mix in with the olive oil/garlic. (Pro Tip to stop tears when chopping onions: man up!) Step 4: Take your chicken breast and chop them in to small chunks (again this is preference, they can be large or small chunks/strips). Step 5: Place your chicken amongst the ingredients that are already synergizing within the slow cooker and give it all a quick stir to really mix up the flavours. Step 6: We will now add all of our tinned ingredients in to the slow cooker. I start by emptying our beans first of all (I also add the water within the cans just to add moisture within the mix) followed by the chopped tomatoes and then finally the tomato puree. Step 7: Now we can add our seasoning; start of by adding 2 table spoons of chilli powder, 1 table spoon of cumin and 1 table spoon of oregano. Step 8: Finally we will add 1 cup of Worcestershire sauce. Mix this all together and if needed, add a cup of water for some added moisture. Step 9: That’s it, we can now leave it to cook for our set time. We recommend cooking on low for the longer time of 6 hours+ as the chicken will be more tender and the flavours better (don’t get me wrong, if you need it cooked quicker – it still tastes excellent on high settings for 4 hours).
Slow Cooked Chicken Chilli – Nutritional Information:
This recipe creates quite a large batch of chicken chilli. I personally split these up in to 6 portions, each weight roughly 440 grams. Below I have provided the overall nutritional information for the batch of Chicken Chilli, as well as the values for each 440g portion. Chicken Chilli Batch:
Chicken Chilli 440 gram portion:
The nutritional breakdown for this meal is excellent, it provides plenty of carbohydrates and a huge amount of protein with very little fat. It tastes great on its own or on top of a bed or rice – great for a meal at dinner time. Pack them up in some Tupperware and take to work for lunch!
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