For the recipe you will need 5 qt crockpot or a stove top Dutch oven
1 pound chicken thighs skinless and boneless
1 15 ounce dark kidney beans drained and rinsed
1 15 ounce black beans drained and rinsed(no salt added)
1 14. 5 ounce can Mexican stew tomatoes(drained)
1 14 by 5 ounce can diced tomatoes with green chilies
1 cup low sodium veggie broth
1/2 cup water
2 chopped and seeds removed jalapeño peppers
1 small onion diced
1 tbps minced garlic
1 tps cumin
1 tps paprika
1 tps chili powder (Mexican if you can find)
Dash of black pepper
Dash of sea salt (with lemon zest optional)
2 tbps tomato paste
Cut the boneless chicken thighs into 1/4 inch cube pieces. Dice the small onion, and jalapeno pepper.
Next add the onion and garlic into the crock pot with the chicken.
Next add the drained cans of beans, and tomatoes.
Add in the broth, water and spices. Add the bay leaf and chopped jalapeños.
Mix and cover. Cook on low for 7 hours or high for 4 hours. In the last 20 minutes Add the 2 tbps of tomato paste. Serve with brown rice or white quoina.
Recipe by Natasha Frisk
Copyright @fitnessandenergy w/ Natasha Frisk 2017