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Saturday, September 10, 2011


This chili was different to the chili I normally make with ground beef.  I rather liked this actually.  This is also the first time I started out with dried black beans, rather than the canned variety.  This is a diet maintenance-style recipe.  The eggplant was totally my weird idea and may be replaced with diced red and green peppers and onion, if desired.

2 tbsp olive oil (30 mL)
3 lbs chicken breasts, diced (1.4 kg)
2 tsp minced garlic (10 mL)
2 tbsp chili powder (30 mL)
1/2 tsp seasoning salt (2 mL)
1/2 tsp No Salt (2 mL)
3 cups water (750 mL)
2 Japanese eggplant, diced
2 cups black beans* (500 mL)
51/2 oz can tomato paste (156 mL)
1 tbsp chopped jalapenos, OR to taste (15 mL)

In large skillet, in olive oil, brown chicken and garlic and season with chili powder seasoning salt and No Salt.    Add water and eggplant.  Cook 10 minutes.  Add beans, tomato paste and jalapenos.  If need be, add more water and simmer, stirring occasionally, about 30 minutes, or until thickened.

Helpful Hints:  *If using dried black beans, place in crock pot and cover with water by a few inches above the beans and leave overnight on low. I did add seasoning salt, black pepper and no salt and after cooking you can add more seasoning, to taste.)  Otherwise, if time is a factor, use canned black beans.

Yield:  8 servings
1 serving
303.0 calories
44.3 g protein
6.5 g fat
12.2 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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Amy said...

This chili looks delicious! I love the addition of eggplant, I am going to have to try that next time I make some!

Aidan's mom said...

wow Jen, Your blog is amazing! Thanks for the love on my space, keep killin' it in the kitchen!


Jennifer said...

Hey, I liked the eggplant too, Amy. Different. But then again, I like eggplant anything. We get Japanese eggplants mostly and that is my preference for most of my recipes.

Jennifer said...

Aidan's mom - you took me back in time; made me a little tearful too. Enjoy those years ... I can't believe they are gone for me.

Pegasuslegend said...

I love this chili sounds wonderful!Really eggplant is a genious idea!

Ann said...

Hi Jennifer! I LOVE that there is eggplant in this! I'm making chicken and black bean chili tomorrow (to be posted next week) and I thought, uh oh, do we have the same recipe?

We don't....mine is completely different! Unfortunately, it's not as healthy....this looks delicious! Buzzed my foodie twin!

Jennifer said...

Thanks, Claudia. :)

Jennifer said...

Haha, Ann. That is too funny. You know what they say about great minds think alike! (wink)

Carolyn said...

I think the eggplant would be great and add more heartiness to the chili. I saw a gumbo recently, made with no rice but with eggplant, and I really like the idea!

Jennifer said...

I think you are right, Carolyn. Nice to "see" you. :)