With the cooler weather approaching, chilli becomes a weekly meal in my home and it's always nice to put a new "twist" on an old favourite! Chicken chilli is that perfect twist to our often "go to" beef chilli!
And chicken has some pretty great beneficial qualities to it as well.... not only is it a great source of complete protein but it is also a great source of Tryptophan and Vitamin B3(Niacin), both of which are important for the production and metabolism of serotonin (helping us to feel good and calm!)
2 cups great northern dried beans, soaked overnight
1/4 cup chopped fresh cilantro, and some for garnish, if desired
1 tomato, chopped, for garnish, or halved cherry tomatoes
Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients. Add chopped onion, minced garlic, jalapeno pepper, cumin and chili powder to the crockpot. Place chicken on top.
Add cubed squash to the pot. Cover and cook on low heat for 7 to 8 hours or until beans are tender. Stir in sea salt, lime juice and chopped cilantro. Spoon into bowls. Garnish with chopped tomato and chopped fresh cilantro, if desired.
I am pleased to announce our commitment to Canadian Feed the Children, an organization dedicated to providing support to children and families in Canada as well as internationally in Bolivia, Ethiopia, Ghana and Uganda.
We have committed to donating a portion of our monthly sales to Canadian Feed the Children to help provide children and families in need with such things as increased access to nutritious food and quality education, and community support. Together we are creating a healthier and brighter future for children around the world.