Here is a recipe for some super-hot chicken chili I like to make. It is low-fat and low-calorie. My brother found the template for this recipe on the internet but it was far to bland for me. For example, the original recipe called for only 1 tbsp of chili powder and none of the other seasonings I've added. Also, it didn't call for any of the peppers that I use. So, I claim this recipe as my own because I've modified the original so greatly. Here it is....
1 can black beans (14-16 oz) - (Can sizes may vary depending on where you shop and what brand you buy. None of these things need to be completely exact.)
1 can kidney beans (14-16 oz.)
1 can corn kernels (8-10 oz)
1 can tomato sauce (16 oz)
1 can diced tomatoes with green chilies (28-30 oz)
1 packet spicy taco seasoning (1oz)
5 tbsp chili powder,
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
chopped mushrooms (appox 8 oz)
2 poblano peppers (mild)
7-8 jalapeno peppers, 3-4 if they are large jalapenos. (medium-hot)
8-10 serrano peppers (hot)
5-6 habanero peppers (VERY HOT).
3-4 boneless skinless chicken breasts. (Appox 3 lbs.)
Chop up mushrooms and all the peppers. Chop peppers according to spiciness, with the hottest peppers being chopped the most. The poblano peppers you can chop into the largest pieces. Chop the jalapenos into smaller pieces than the poblanos. Chop and dice the serrano peppers into smaller pices still. Chop, dice and mince the habaneros until they are completely pulverized. (You do not want any "chunks" of habanero in your mix.)
Drain the cans of kidney beans, black beans and corn before adding them to the mix. Do not drain the chopped tomatoes with green chilies. Combine all the ingredients with the various chopped peppers and mix well. Put the mixture in a greased crock pot with the chicken breasts. Slow cook for approximately 8 hours. Remove the chicken breasts with tongs after approximately 8 hours, place on a cutting board and shred well with a knife and a fork. Place the shredded chicken back into the crockpot and stir very well. (You may want to stir the ingredients in the crockpot before placing the shredded chicken back into it. Then, stir again after adding the shredded chicken.) Slow cook for another 2 hours (approx). Enjoy.
Again, none of these ingredient amounts need to be 100% exact. Obviously you can adjust the recipe to fit your taste if you make it. If you don't like mushrooms, don't use the mushrooms. If you really love corn, add a second can of corn. If you can't handle the heat, use fewer peppers, etc. I'm still playing with the recipe myself and think I may add some chopped onions and a second tbs of cayenne pepper next time I make it. It's still not hot enough for me. I may even mince up a ghost pepper and throw it into the mix. Have fun playing with the recipe if you so choose. Peace,
PS: You may want to enjoy this chili with shredded cheddar cheese and sour cream but that kind of defeats the low-fat, low-calorie aspect of it. (Although I eat it that way sometimes.) That's up to you though. Peace,