What's for dinner? Chicken Chili!

Ready in about 30 minutes, excellent leftover (you'll have to make a double batch for that to happen though) and super versatile, this recipe will be your go to. I use ground chicken because it has more flavor than turkey and tons less fat than beef. You can add diced pumpkin or butternut squash if you want to add some seasonal flair or just keep it simple. For dinner time, I serve this over Goya medium grain rice made with chicken broth, for extra flavor. I use low sodium organic broth so that I can control the amount of sodium eating. You can always add salt at the table. For game day, I pour this over tortilla chips and garnish heavily with cheddar cheese. One recipe serves four very hungry chili lovers or 6 normal people. The recipe doubles and triples easily. Enjoy!

1 lb ground organic chicken

1 large onion diced

2 tablespoons oil, preferably grapeseed, plus more if needed

1 can (14.5 ozs) diced tomatoes

1 can (15.5ozs) black or red beans

2 tablespoons chili powder

1 tablespoon adobo or 3 cloves garlic minced and 2 teaspoons salt

1 box (32 ozs) low sodium chicken broth

1 1/2 cups Goya medium grain rice, 2 tablespoons oil and 1 teaspoon salt

Saute diced onion in preheated soup pot in the oil over medium high heat until browned. Push onions to one side of the pan and add the ground chicken in a slab shape. Allow to brown slightly on one side. Push aside 3 inches of space in the pan, reduce the heat to low, add a small amount of oil and then add the chili powder and adobo to the oil. Warm the spices for a minute then add the tomatoes and beans with liquid and stir the whole pot, breaking the ground chicken into small bite sized chunks and making sure everything is mixed well. Add about one cup of chicken broth and increase the heat to medium high, bring to a boil, cover and reduce to a simmer. Let this cook for about 10 minutes then start your rice. Set the timer on the chili for 20 more minutes and continue to simmer on low heat. Total chili cooking time should be 30 minutes.

In a seperate pot, add the rice, oil, salt and 3 cups of chicken broth. Turn the heat on high, stir and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat, keep lid on and let the chili and rice rest covered for 5 minutes before serving. I use Cabot Seriously Sharp cheddar cheese grated liberally on top. Enjoy!