I have always loved this recipe. Many years ago, I took a training course for fitness program managers at the Institute for Aerobics Research (also known as the Cooper Clinic). I ate lunch in their cafeteria and came across a wonderful chili, so I purchased their book, What’s Cooking at the Cooper Clinic, to get the recipe. I started making it as they had it in their book, but over the years I changed the recipe to suit my taste preferences and my husband’s food sensitivities. I also decided to use higher-quality ingredients, which actually makes a huge difference. I also love fire-roasted tomatoes! Serve this chili with Pamela’s Gluten Free Cornbread mix and a green salad for the perfect cool weather meal. For a vegetarian option, simply omit the chicken and add more beans.
- 16 oz organic chicken breasts
- 2 tbsp Italian salad dressing (Simply Organic Italian Salad Dressing mix with extra virgin olive oil and apple cider vinegar)
- 1 cup sweet onion, chopped
- 1 clove garlic, crushed (Dorot frozen crushed garlic – 1 cube)
- 2 cans crushed fire-roasted tomatoes (Muir Glen – 14.5-ounce cans)
- 1/2 can organic kidney beans, drained (Eden Organic 15-ounce can)
- 1/2 can organic black beans, drained (Eden Organic 15-ounce can)
- 1/2 cup water
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp unrefined sea salt (or pink Himalayan)
- 1 tsp black pepper
- 1/2 cup salsa, mild Use spicy or picante sauce based on your taste preference.
- To prepare the chicken, cut the breasts into one-inch pieces. Marinate in the Italian Salad dressing overnight or for at least 2 hours. (I prefer to also pound the chicken with a meat mallet so it comes out tender.)
- Cook the chicken pieces in a skillet over medium heat until fully cooked (about 5-8 minutes, depending on the thickness of the chicken).
- When the chicken is done, place it in the slow cooker with the rest of the ingredients. Cook in the slow cooker for several hours on low or cook in a large saucepan on the stove until hot.