One of my favorite dishes to make is my chicken chili, as it tastes great, lasts for weeks, is low in calories, it is salt-free, and is quite filling, Typically, I serve it over broccoli or cauliflower, and all you have to do is to cook up a big batch, take a part of what you made and reheat it in your microwave, and within minutes, dinner is ready. A key element in my strategy for losing/maintaining weight, is to have dinner ready in no more than 30 minutes. It is also my philosophy never to order in, to make foods from scratch, and use fresh ingredients.

Ingredients:

• 4-5 Chicken breast, cut into large cubes
• 4-5 sweet onions, cut into slices,, and then cut in half
• 28 oz. can of whole pealed tomatoes (preferably Scalafani)
• 28 oz. can of crushed tomatoes (preferably Scalafani)
• 16 oz, if sliced mushrooms (cremini or white)
• 1 can of kidney beans
• 4 ears of cooked corn, with kernels cut off
• 2 jalapeno peppers diced (seeds removed)
• crushed garlic to taste
• shallots to taste
• cilantro to taste
• crushed peppers to taste
• chili powder to taste (at least 2 tablespoons)
• cayenne pepper to taste
• turmeric to taste
• smoked paprika to taste

Preparation:

• In a 8 qt. pot saute onions, garlic, shallots,, and jalapeno peppers in olive oil until onions are soft.
• Added chili powder and mix.
• Add both cans of tomatoes, and cut the whole tomatoes in half.
• Now add paprika, turmeric, cilantro, crushed peppers, cayenne pepper, corn, kidney beans, and mushrooms.
• Stir mixture and taste for amount of spiciness you want. Lower temperature to low, and cook the mixture until hot.
• finally add the chicken, and cook at low heat for at least an hour until the chicken if fully cooked.
• When done, transfer the chili to seal-able microwavable container(s), and put in the refrigerator.

Reheat the any portion of the chili in the microwave, and serve on broccoli or cauliflower.