Chipotle Black Bean, Mushroom, and Chicken Chili [49g carbs/12g fat/60g protein] fitmeals

This is an ideal meal for running lifters (or lifting runners), and it's delicious on top of that! Makes 11 servings, ~520cal/serving.

Ingredients

4.5 lbs chicken breast, 1"x1" cubed

3 28oz cans Goya black beans

1.5 lbs mushrooms, sliced (your choice of variety)

1 lb tomatillos, roughly chopped

2 large onions, roughly chopped

3 T olive oil

0.25 cup canola oil

4 cups fat-free beef broth

4 T chili powder

2 T garlic powder

4 T cumin

2 t black pepper

1 t salt

1 6oz can chipotles in adobo sauce

1 6oz can tomato paste

1) Combine canola oil, 2 T each garlic powder, cumin, and chili powder, pepper and salt, and 3 oz chipotles in adobo sauce; mix well, then toss with raw cubed chicken and place in sealed container in refrigerator.

2) Preheat large pot (5-6 qt, ideally a dutch oven) to medium heat, then add olive oil and remaining spices; toast for 30 seconds (stirring constantly), then add onions, tomatillos, and mushrooms, stirring to combine. Cover for 7 minutes, stirring occasionally to prevent burning.

3) Add remaining chipotles in adobo sauce and tomato paste, stirring well to combine; saute, uncovered, for 15 minutes.

4) Drain and rinse beans, then add to pot with beef broth, stirring well to combine. Bring to boil, then reduce heat and simmer for 2 hours, stirring occasionally.

5) Half an hour before the veggies are finished, remove chicken cubes from refrigerator and saute in hot pan (ideally cast iron) until cooked; add cubes to veggie mixture as they finish cooking (it usually takes 2-3 batches since there's so much chicken).

6) Simmer for half an hour longer to combine flavors, stirring occasionally.

7) Eat!

Shamelessly lifted from http://ift.tt/1j9cfVc, which is a vegetarian recipe with less protein.

Submitted February 24, 2015 at 09:33PM by impossible_student http://ift.tt/1w7OwbH fitmeals