I hope all of you are having a nice holiday weekend!
For us, Easter brought RAIN, RAIN, and RAIN! Not a perfect day for an Easter egg hunt but definitely a perfect day for homemade chili and tortilla chips.
This recipe is a family favorite and I’d like to share it with my readers 🙂 It gets the GF, thumbs up approval! Not only is it gluten free, it also can be made vegetarian by eliminating the chicken and adding a can of black beans and/or a can of corn. Versatile, simple, easy and flavorful!!
- 1 pound of chicken breast boiled and shredded
- 1 small onion, diced
- 1 medium green pepper(I used 1/2 red and 1/2 yellow)
- 2 teaspoons minced garlic
- 2 cans diced tomatoes
- 1 cup picante sauce(I used Pace Medium Spiced)
- 1 can pinto beans(15 oz.)
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
-In a large stock(soup) pan saute onions, peppers and garlic in ~2 Tablespoons olive oil until soft and transparent
-Add rest of ingredients
-Bring to a boil and reduce heat to low; simmer for ~20 minutes
-Serve with tortilla chips, grated cheese and/or sour cream
Homemade Tortilla Chips
- 8-10 GF corn tortillas( I used Great Value–the Wal Mart brand)
- cooking spray(I used Pam)
-Cut tortillas into triangles
-Place triangles, in a single layer, on baking sheet ;spray lightly with cooking spray and sprinkle with salt
-Bake for @ 425 degrees for ~10-15minutes(or until lightly brown and crispy)
30 Day Shred Challenge Update
I’ve completed 20 days of the shred. Tomorrow begins level 3. Uh oh….I’m a bit nervous 🙂 I’m so happy with the results so far. I finally bought the hand weights (2 pounds) that were recommended and it makes all of the difference. My upper body strength has improved tremendously and I actually see some definition in my arms. Success! If only I had taken “before” pictures. Oh well, just completing the 30 day challenge is enough for me.
Until next time…..
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