Healthy Recipe of the Week: Southwest Slow Cooker Free Range Chicken Chili

Our healthy recipe for the week is for non-vegetarian, which can also be enjoyed by vegetable-loving fellas, less the chicken. We choose a anti inflammatory dish to match our last blog. To make a healthier preparation, use pesticide-free ingredients and free range chicken, which is 100% organic.

Ingredients for this healthy recipe:

• 1 kilo of  free range chicken
• 5 cloves of garlic (crushed)
• 2 bell peppers (red or yellow and diced)
• 2 tbsp of chilli powder
• 2 tbsp of extra virgin olive oil
• 24.6 ounces or 1 box of BPA-free chopped tomatoes (pomi)
• 14.5 ounces or 1 can of organic kidney beans (rinsed and drained)
• 14.5 ounces or 1 can of organic pinto beans (rinsed and drained)
• 14.5 ounces or 1 can of organic cannellini beans (rinsed and drained)
• 8 ounces of crumbled tempeh
• 7 ounces of salsa verde (Herdez brand is recommended)
• 1 ½ cup of celery
• 1 ½ cup of diced carrots
• 1 onion (diced)
• 1 tsp cumin
• 1 tsp coriander
• ¼ cup of fresh parsley (chopped)
• ¼ cup of lime juice
• Unrefined sea salt

Note: These ingredients can make 6 servings

Preparation:

1. Using a large skillet, heat the oil over medium-heat, add the garlic and sauté for 30 seconds. Put in the onions and sauté for 4 to 5 minutes. Add the crumbled tempeh and sauté for an additional minute. Stir in the ground free range chicken, add salt to taste and cook for 3- to 4 minutes, or until meat becomes brown.
2. Put in the diced bell pepper, carrots and celery. Dash more salt to add taste. Sauté the vegetables for 4 to 5 minutes, or until they become soft. Add in the chilli powder, coriander and cumin and cook them together for 2 minutes.
3. Transfer the chicken-vegetable mix into a 6-quart slow cooker. Add in the tomatoes, parsley, beans, salsa verde and lime. Cook on low heat for 3 hours. Stir or mix everything together prior to serving. This recipe is best served while it’s warm.