Who says it has to be “chilly” outside to have chili?! Firefighter Tim shows us an easy and fresh chili recipe that you’re sure to make in all seasons!
Dive into this refreshing light chili, great for the warmer Spring and Summer months. You can follow it up with a tangy and zippy Greek yogurt key lime pie that’s packed with protein!
Fresh Light Chicken Tomatillo Chili
2 1/2 pounds chicken breast
1 bunch fresh cilantro
salt to taste
pepper to taste
chili powder to taste
paprika to taste
2 1/2 cloves of garlic
1 1/2 quarts chicken stock
Glug + 2 tablespoons olive oil
Tequila – 1 shot
2 cans Black beans
Rub off light outside skin from tomatillos and cut each in fourths. Cover lightly in salt and freshly ground pepper, hot Hungarian paparika and olive oil.
Roast for 15 minutes at 400 Degrees.
Take tomatillos and mash in bowl with potato masher.
In a large soup pan, add 2 tablespoons olive oil. Heat and add in salt, pepper and chili powder. Bloom.
Cut up boneless skinless chicken breasts into 1 inch cubes, and marinate in lime juice.
Add in cubed and sliced boneless skinless chicken breast to 1 tablespoon of sauteed shallots.
Saute until golden brown. May need to dry off chicken before sautéing.
After chicken is brown, add in roasted tomatillos and cook down. Then deglaze with low sodium chicken broth, lime juice and shot of tequila if you would like, (or if not chicken broth or grand mariner, triple sec could be used to deglaze).
Add in drained and rinsed back beans. Cook until preferred consistency.
Optional Garnish: Caramelized shallots, low fat Greek yogurt with lime zest to taste
Greek Yogurt Key Lime with a Grape Nut Crust
2 cups grape nuts
1 tablespoon Stevia
3 tablespoons melted butter
Use a food processor or blender to grind the grape nuts into a powder. Add melted butter and Stevia and mix together. Pour that into a pie pan and press mixture against the bottom and sides of the pan. Bake this in the over at 375 degrees for about 10 minutes. Let cool for 45 minutes.
3/4 cup of plain Greek yogurt
1 can condensed milk
2 tablespoons Stevia
5 egg yolks
1 cup key lime juice
Mix it all together with a little lime zest. Pour into pie crust. Bake at 325 degrees for 40-45 minutes.
Remove from oven ad let it cool for 1 hour.
Cover and refrigerate for 2 hours.
Optional Garnish: If you would like, you can take 1/2 cup of Greek yogurt, 1 tablespoon Stevia and some lime zest all whipped together. Spread over slice of pie and serve.
Don’t forget about today’s handy kitchen items by Urban Trends. Tim tried them out for us while making today’s recipes and says, “All the items are great!! New improvements to veggie slicer made it even better!!”
Here are the product details: Urban Trend’s Reverso Funnel TM – Say goodbye to the days of bending, stooping and lifting to confirm you’ve got the right amount in her measuring cup! The Reverso Funnel allows you to see measured amounts from almost any angle. It also works double duty in the kitchen because it contains an integrated funnel that is simple to detach and snap neatly into the cone-shaped portion of Reverso Funnel TM for easy storage.
Urban Trend’s Halo™ Pizza Wheel – This kitchen gadget allows you to overcome the biggest obstacle in homemade pizza-cutting the crust! Versatility and function combine as the Halo™ Pizza Wheel is designed to be palm-held for single or two-handed leveraged cutting so you can cut through the thickest of crust like a pro! Once you’re done slicing, the Halo™ safety ring serves as a blade guard for fold-flat storage, and it’s dishwasher safe.
CrushedTM GarlicPress– Get to the good stuff sooner because you will no longer have to peel and crush one clove at a time thanks to the CrushedTM GarlicPress. Its solid die-cast construction has been tried and tested to work on cloves with or without skins time after time and cleaning is a breeze because it is dishwasher safe.
Follow Firefighter Tim on Twitter: @firemantimcfd