I'm always looking to re-invent a classic dish to make it more interesting. This lighter, healthier version of chili uses ground chicken and white yams and was a hit with the kids. White yams are starchier and less sweet than a typical sweet potato, so they pair wonderfully with the chicken without taking over or getting mushy. They also act as a healthy filler so you can use less meat if you want and sneak more veggies in your meal. If you can't find white yams, a regular baking potato will work just fine, although the flavor of the dish will change.
What you will need:
2 lbs ground white chicken
1 white yam - pealed and cut into small cubes
2 carrots - pealed and cut into small cubes
2 T tomato paste
1/3 C Texas Chili Mix
4 C chicken broth
olive oil
salt/pepper to taste
chopped parsley/cilantro for garnish
Directions (serves 6):
Brown the ground chicken in a little olive oil in a large pot. Season with salt/pepper. Add the tomato paste to the chicken and stir together for a minute or two. Add the Chili Mix and stir together for a minute or two. Add the yams and carrots and stir together for a minute or two. (By adding these ingredients one at at time and allowing them to saute' a bit, you provide an opportunity for richer layers of flavor to develop). Add the chicken broth, stir, cover, and simmer on low for 20 minutes. Garnish with chopped fresh parsley and/or cilantro. Yummy!
*Note: for a naughty twist to your healthy chili - render the fat from a piece of bacon and use it with the olive oil in browning the chicken. This adds a smoky richness that you really can't get any other way.
