​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

  • 3 cups boiling water

  • 1 cup chopped onion

  • 2 garlic cloves, minced

  • 2 to 3 jalapeno peppers, chopped

  • 1 tablespoon ground cumin

  • 1 teaspoon chili powder

  • 1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces

  • 2 small zucchini or summer squash, cubed

  • 2 1/4 teaspoons sea salt

  • 1 tablespoon lime juice

  • 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.

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