Beans and Greens Chicken Chili

I love a one-pot situation that is full of flavor and health, so I came up with this awesome chicken chili recipe recently. I call it Beans and Greens Chicken Chili. I used black beans, cannellini beans and baby kale to up the healthy factor. Frozen corn adds a pop of color.

You could easily swap out the chicken for ground turkey. Spinach could replace the kale if you aren't a fan. 

This is easy to freeze as well, so double the batch if you would like!

Please note the recipe does not call for any salt. This is due to the Goya Adobo seasoning, which already contains salt. If you wish to swap out the Adobo seasoning for salt and black pepper, feel free! You may also add more salt during your cooking process. I tend to use a lot less salt than most recipes call for. Just a personal taste.

Beans and Greens Chicken Chili

Makes 4 big servings

Ingredients:

 1 onion

1 jalapeno

4 cloves garlic

2 Tbsp. olive oil

1 lb. ground chicken

1 tsp. Adobo seasoning

1 tsp. cumin

1 Tbsp chili powder

1/2 tsp. coriander

flour

2 cups chicken broth

1 19-ounce can cannellini beans, drained and rinsed

1 15-ounce can black beans, drained and rinsed

5 ounces baby kale

1/2 cup frozen corn

1/2 cup- 1 1/2 cups of water, if desired

Lime juice, chopped scallions, shredded cheese, sour cream, tortilla chips to serve

Instructions:

In a dutch oven, add olive oil over medium heat. Add onion and jalapeno, saute for 5 minutes, stirring occasionally. Add garlic, saute for a minute. Add ground chicken. Stir until well browned. 

Add Adobo, cumin, chili powder, coriander. Stir and cook for 2-3 minutes. Add flour. Stir until well blended.

Add broth, 1/2 cup water, cannellini beans, black beans, corn and kale. Simmer over low heat partially covered for 15 minutes. Stir. Add another 1/2 cup of water if desired, simmer for another 15 minutes. For the third and final time, stir and add another 1/2 cup of water if desired. 

Let chili rest. Serve with a squeeze of lime juice, scallions, shredded cheese and/or sour cream, if desired. 

Stuffed Pepper Soup with a Healthy Twist

This Stuffed Pepper Soup with Ground Chicken and Farro has all of your fav tastes from stuffed peppers, but it is prepped and cooked in half the time!

I use farro - an ancient grain packed with protein and fiber - instead of rice in this pot of yumminess. You can of course use rice, if you choose! 

I top my bowl of awesome soup with fresh herbs - basil and parsley, and a sprinkle of mozzarella. Parm would be fab, too. A drizzle of olive oil is also a must!

You can of course use ground beef or turkey, but I made my version with ground chicken. In essence, I just wanted a healthier and quicker way to make a stuffed pepper!

Enjoy!

Stuffed Pepper Soup with Ground Chicken and Farro

Makes 8 servings

1 lb. ground chicken

1 onion, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 28 ounce can, diced tomatoes

1 15 ounce can tomato sauce

2 cups chicken broth

1 cup water

1 chicken bouillon cube

1 tsp. Italian seasoning

2 Tbsp. olive oil, divided

Salt and pepper to taste

1 cup farro, uncooked

Fresh basil and/or fresh parsley, minced 

Shredded mozzarella to serve

Drizzle of olive oil, to serve

In a large soup pan, heat up 1 Tbsp. olive oil over medium heat. Add ground chicken. Brown. Remove to a plate. 

In same soup pan, add another Tbsp. of olive oil. Add green peppers, red peppers and onion. Season with salt and pepper. Cook until softened, about 5 minutes. Add garlic. Cook another minute or two.

 

Add diced tomatoes, tomato sauce, broth, water, bouillon cube, Italian seasoning, browned chicken. Bring to a boil. Season with salt and pepper. Partially cover and simmer for 30 minutes.

Meanwhile, in a small pot bring water to a boil and cook farro according to package instructions. Drain.

Once soup has simmered for 30 minutes, add farro. Heat through for a few minutes.

Stir in parsley and basil.

Serve drizzled with olive oil and topped with shredded mozzarella cheese.

Menu Mashup: Chicken Piccata Meatballs

I love to try a classic dish with a twist. Here it is with this little keeper I found on Pinterest: Creamy Lemon Chicken Piccata Meatballs by Spend with Pennies. It's totally delish.

I make chicken piccata on the reg, but this little identity transformation is a yummy keeper.

Things I love it about it are as follows: I always have all the ingredients stashed in my pantry: Lemons, capers, breadcrumbs, garlic, broth and pasta. Parsley is always in my fridge or garden, and a package of ground chicken is often chilling in the freezer. Also, if you know you will be up against the clock at dinner time, mix the meatballs the night before. Fabulous.

So when you have no time to hit the store, fire up the stove and make this.

The sauce is so yummy. I use half and half instead of cream just for the sake of calories and heaviness. Gots to keep my girlish figure.

I served this over spaghettini, but I think it would work well with some orrechiette or fusilli action, too. Also, I always rock a salad on the side. Gotta eat that veg.

Creamy Lemon Chicken Piccata Meatballs
By Spend with Pennies
Makes 4 servings

Meatballs
1 pound ground chicken
1 egg
3/4 cup breadcrumbs
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
Salt and pepper

Sauce
1 Tbsp. olive oil
3 Tbsp. butter
1 Tbsp. all purpose flour
1 cup chicken broth
1 cup heavy cream
1/4-1/3 lemon juice

1/4 cup capers, drained

Chopped parsley, to garnish

Salt and pepper

Place meatball ingredients in a bowl and mix to combine. If it's too wet to form balls, add a touch of extra breadcrumbs or refrigerate. Scoop up a heaped Tablespoon of meat and with slightly wet hands, roll into balls.

Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over by still raw inside. Remove onto a plate, repeat with remaining meatballs.

Wipe skillet clean with paper towel. Reduce heat to medium.

Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.

Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.

Stir through parsley and capers. I like serving this with pasta and with more parmesan cheese.

Please note: The Jersey Girl served this with a half pound  to three/fourths of a pound of spaghettini cooked to instructions per the box.  Sauce was thinned out with a ladle or two of pasta water. She used half and half in lieu of heavy cream.