Chicken Chili with Black Beans

As excited as I am to be starting a job next Monday after a 3 month layoff, especially in a time when most people are desperate for work, I have been a little bummed this week knowing it's my last few days of a long vacation! Some of the advantages were:

• Being caught up on all my shows
• Buying a bulldog & being able to potty train him
• Picking Tristan up early from school
• Going to bed later
• Having the time to work out each morning
• Eating dinner by 6

So, here's to a new journey. And here is to my last Not So Fat Friday as an unemployed. 

This recipe comes from one of my healthy books on power foods. Everything in this is sooo super good for you. It's a hearty one dish meal that's simple to make & with a lot of flavor!!!!! 

3/4 to 1 lb ground chicken
3 garlic cloves, mined
1 28oz can tomatoes, cut up or diced
1 1/2 cups black beans, cooked
1 cup onions, chopped
1 cup celery, sliced
1 cup green peppers, diced
4 tsp mild chili powder
1/2 tsp dried oregano
8 oz yellow squash, diced
Nonfat yogurt for garnish (optional)

Coat a pot with nonstick spray & warm it over medium high heat for 1 minute. Add chicken & garlic & saute until chicken is lightly browned, about 3 minutes. Add tomatoes, beans, onions, celery, peppers, chili powder & oregano. Bring to a boil.

Reduce heat to low. Cover & simmer, stirring occasionally, for 15 minutes*. Add squash. Cover & simmer, stirring occasionally until squash is tender, about 10 minutes. Dollop with 1 tblsp of nonfat yogurt.

{My Thoughts}

To make things go quicker I cut all the veggies into a small chop rather than a dice. *Also, if you like your squash a bit more tender, I suggest adding it in after 10 minutes. The yogurt is not in the original recipe but I have garnished other healthy chilis with it like this one here & it really does add a nice touch. You should really try it if you never have before. 

Have a great weekend everyone! And Happy Easter. I hope it's an Egg-citing one!!!!!!!!!