• 2 – 4 boneless chicken breasts.

• Two (2) 14.5 oz. cans of diced tomatoes. (Consider using flavored and low-sodium varieties.)

• One (1) can of black beans, drained and rinsed.

• One (1) can of small red beans, drained and rinsed.

• 2 – 3 tablespoons chili powder, according to personal preference.

Combine all ingredients in a crock pot. Cook on low for 6 – 8 hours. Once cooked the chicken is easily shredded with a fork.

• A great protein and fiber source, serve with a side salad or other cooked veggies.

• Excellent over a bed of romaine as a variation on a taco salad.

• Serve over cooked spaghetti squash, quinoa, or brown rice.

• Top with avocado slices and ripe olives as an excellent source of healthy fat.

• Yields four or more servings. May store left overs in refrigerator 2 – 3 days.

• Three (3) 14.5 oz. cans flavored diced tomatoes.

• Two (2) 28 oz. cans crushed tomatoes.

• Four (4) 14.5 oz. cans of beans, rinsed. Use a variety of types such as black, small red and kidney.

• One (1) pound lean ground turkey or beef.

• One (1) pound diced chicken breast.

• 2 – 4 garlic cloves, minced or chopped.

• One (1) medium onion or 4 – 6 shallots, chopped.

• 2 – 4 carrots, chopped.

• 2 tablespoons chili powder, modify to taste.

• Olive oil or avocado oil – enough to cover bottom of large pot.

• Optional: 3 – 4 celery stalks, chopped.

• Optional: One (1) green pepper, chopped.

• Optional: Mushrooms cut to desired size.

• Optional: Bell peppers cut in small chunks.

In a large pot cook onion and garlic with olive oil on low heat until soft. In a separate fry pan cook ground meat and diced chicken; drain and discard any fat. Place cooked meat and remainder of ingredients in the pot with the garlic and onions. Simmer for 1 – 2 hours on low-medium heat stirring periodically. Check veggies for desired level of crunchiness.

• Serve alone or over a whole grain such as brown rice, quinoa or oat groats. Delicious over cooked spaghetti squash.

• Serve cold over a bed of romaine for a healthy variant of a taco salad. Adorn with sliced avocado and ripe olives as a source of essential healthy fat.

• Store leftovers in refrigerator or freezer. Reheat when ready to serve.

• Modify recipe by choice of flavored diced tomatoes. I really like “Zesty Jalapeno”. Use low sodium variety if sodium is a concern.

• Olive oil is an excellent source of essential healthy fat, and avocado oil is another healthy choice.

• This flavorful chili is loaded with protein, fiber, vitamins and minerals.

• Healthy attributes are enhanced by using a variety of vegetables that your family will eat.

• This can be made without the meat. Just add more beans.