Jalapeno Popper Chicken Chili

credit  preventionrd.com

credit preventionrd.com

SERVES 8

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 4 jalapeno peppers, seeds and ribs removed, minced
  • 4 garlic cloves, minced
  • ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp ground paprika
  • 1 (15 oz) can no salt added diced tomatoes, undrained
  • 1½ cups low-sodium chicken broth
  • 1 (15 oz) can cannellini beans, drained and rinsed (skip if you want REALLY low fiber)
  • 8 oz ⅓ less fat cream cheese, cut into large chunks
  • ¼ cup (1 oz) part-skim sharp cheddar cheese, shredded
  • 3 slices uncured bacon, cooked and crumbled
  1. In a large pot heat the olive oil over medium-high heat. Once hot, add the onion, red pepper, jalapeno pepper, and garlic and saute for 5-7 minutes or until tender and onion is translucent.
  2. Sprinkle the chicken with the salt and pepper. Push the vegetables to the side of the pan and add in the chicken. Cook the chicken until no longer pink. Stir in the chili powder, cumin, and paprika and allow to cook for 30 seconds or until fragrant.
  3. Stir in the tomatoes, chicken broth, cannellini beans. Bring to a simmer and cook for 30 minutes.
  4. Add in the cream cheese and cheese and stir until completely melted, about 5 minutes. Serve chili hot, topped with a teaspoon of bacon crumbles.
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