Beware of Greeks Bearing Gifts… Of Chili?

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I’m still on a soup and chili trend since they are so easy to throw together and you get several meals out of them. Open a few cans, mix up some magic, and heat it up. I rarely ever buy canned soup anymore because it’s just about the same effort. OK, for this version you open 3 cans instead of just 1 but it doesnt’ add too much extra time. Plus making your own lets you control the sodium and other ingredients that go in.

I decided to experiment with a different chili flavor this time instead of the usual ground beef and kidney bean version or the chicken and northern bean version. This one was more Greek style with the basil and oregano flavors and had chick peas instead of kidney beans. I used the Hunt’s brand no salt added tomatoes with basil and oregano. If you can’t find these at your store, you can always go with the plain diced tomatoes and add your own basil and oregano. Having it all together just saves you a step but it isn’t a must have.

It also gave me a chance to use the fresh spinach I got in my produce share from this week in a new way. Usually I just steam it or make a salad. This was perfect my chili.

greek-style-chiliGreek Style Chili

  • 2 14.5 oz cans of diced tomatoes with basil and oregano
  • 1 14.5 oz can of chick peas, rinsed and drained
  • 1/4 – 1/2 tsp cayenne pepper, to taste
  • 12 oz diced grilled chicken breasts
  • 6 cups fresh spinach

Heat the tomatoes, chick peas, and cayenne pepper with 1 can of water over medium heat. Bring to a boil and simmer for about 20 minutes. Carefully add the chicken and spinach. Cook until spinach is wilted and the chicken is warm, about 1 – 2 minutes. Serves 4 at approximately 262 calories per serving.

Unlike some chilis, this one is low in fat and high in fiber, flavors and vitamins. Plus the kids will never figure out that it’s healthy for you if you don’t tell them. You could even throw in a little crumbled feta or mozzarella to add cheesy goodness. Most likely it’s crock pot friendly, but I haven’t personally tried it yet. If you do, let me know how it turns out and how long you cooked it.

I’ve got a few other combos that I think might work. This one is hard to top though. I had it the past couple days for lunch and I think it’s even better as leftovers. The cayenne pepper really comes out after sitting a day. Have you ever tried a different spin on chili with unique bean and flavor combos?

Are you busy writing down everything you’re eating? I’ll check back with you in a couple days. 🙂

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