Every Sunday I struggle with finding a good "Sunday Meal"... you know, the type that cooks all day and makes the house smell AMAZING. But, these days I'm also looking for foods that aren't super heavy and loaded with calories. This Chili really hit the spot, it's different, but still feels like the good ol' comfort food that you're used to. 

 

Here's what you'll need:

1 lb. extra-lean ground chicken breast

4 tomatillos husked, washed and dried, and cut in half

1 serrano pepper, cut in half, seeds removed

1 jalapeño pepper, diced

1/2 medium onion, diced

2 garlic cloves, minced

2 tomatoes, diced

1 can Chili beans in hot sauce

1 tbsp cumin

1 tsp paprika

1 tsp cayenne powder

1 c chicken broth

Cheese and avocado for topping, if desired

 

Preheat your oven to 400 degrees

Place tomatillos and serrano on a greased baking sheet

Roast until tomatillos about 5-7 minutes, until tomatillos are golden brown and until peppers are charred

In a blender or food processor, combine tomatillos and serrano. Blend until smooth

Spray a skillet with coconut oil and place over medium high heat

Add your ground chicken, and cook through, about 10-12 minutes

Remove from pan, drain, and pour chicken into a large pot

Pour in salsa verde sauce, chicken broth, diced jalapeno, onion, garlic, tomatoes, beans and seasonings into the pot

and heat over medium heat until boiling

Cover, reduce heat to low, and let simmer for an hour, stirring occasionally

Top with cheese and avocado, if desired

 

Enjoy!