Chunky Chicken Chili

So, in the vein of delicious, easy meals in a bowl, I thought I'd offer up one of the easiest chilis I have ever made and thoroughly enjoyed. This is a high protein, low fat, energy boosting, quick-fix meal. Enjoy!

Chunky Chicken Chili
(makes ~6 servings)

2 tbsp grapeseed oil
1-2 lbs of chicken meat, cut into bite-sized pieces
1/4 onion, finely chopped
4 cloves garlic, minced
2 cups low sodium chicken broth
1 can diced, fire-roasted tomatoes (I use the Muir Glen brand, with green chiles for a little kick)
1 can great northern beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
lime juice, to taste
fresh ground black pepper, to taste
milled sea salt, to taste

Heat the oil in the bottom of a stock pot and cook the onion and garlic until the onions are soft and the garlic is browned (about 3 minutes).

Add the chicken broth and the fire-roasted tomatoes; stir. Add the chicken and cook on medium high for 8-10 minutes, until chicken is cooked all the way through.

Next, add the beans and corn. Add lime juice (I used about 1 tbsp, but I'd recommend adding 1 tsp at a time until you're happy with the taste). Simmer for 5 minutes. Salt and pepper, to taste. Simmer for another five minutes and serve hot.

You'll want to use a slotted spoon to serve, so you can avoid the excess broth. I eat this plain in a bowl, but if you're looking for a more filling bowl, you can serve this over brown rice. Maybe with a little mexican cheese or sour cream. Nom nom nom. :)

To store, pour the chili through a colander to drain it and then put it in a sealed tupperware container. It will keep for about a week. Deliciously!