I love making chili. It is so simple and you can make a lot at once. This is something I really love since my husband can eat more than a family of five.
This recipe is delicious and the whole family will enjoy! It will also be so great over sweet potatoes or spaghetti squash.
Ingredients
3 tbsp extra virgin olive oil
1 small onion, diced
5 jalapeno peppers diced, seeds removed
3 cloves garlic, minced
6 boneless chicken breasts, cut into bite-sized pieces
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon of creole seasoning
1 15 oz can of diced tomatoes
1 + ½ cups organic free range chicken broth
8 ounces greek cream cheese
1/2 cup of olive oil mayonnaise
6-8 slices of bacon (chopped into bacon bits)
1 6 oz can of diced green chilies
1 15 oz can of quartered artichokes
1/2 cup of shredded parmesan cheese
Directions:
In a large crockpot place chicken breasts, olive oil over, onion, jalapeño, and garlic until tender.
Add cumin, chili powder, oregano, and creole seasoning.
Next, add cream cheese, olive oil mayonnaise. Then stir in can of diced tomatoes, chicken broth, artichokes, and green chilies.
In a skillet cook bacon and then cut into tiny pieces and place 1/2 of the mixture in the chili save the other half for topping on the chili. Last top with the cheese.
Set crockpot anywhere from 6-8 hours. I prefer to let mine cook overnight or all day while I am at work so it is ready for me right when I walk in the door.
Pour chili in the bowl over cooked sweet potato, spaghetti squash, or even delicious sweet potato chips (almost like nachos).
Enjoy!
Fit Chic
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