Easy Summer Chicken Chili

I had big plans for today. I was going to spend hours (well, maybe not hours) updating the blog here, to give you things to read while we go on vacation (flight in 5 hours), but then I blew up my back yesterday (doing chores, no less) and then Squito got sick, so both he and I went to the doctor today. The vet kept him (thought it better to board him while we were gone) and I went to the pharmacy and took a nap! Now I have to go figure out what to make with all my remaining veggies and pack! Yikes! We'll be back Sunday, so I'll blog my heart out when I return. While I've never actually taken photos of what we've had at restaurants, I might try, since we're going to eat like eating is out of style in Vegas. I mean, its Vegas. ;)

To tide you over, I give you this ridiculously easy south beach diet chili recipe. Its been a little while since we had it, but I remember that it was tremendously satisfying, and it made for a really great lunch the next day. The cumin and chili powers added nice smokiness and depth.
I'd been concerned about the low volume of added liquids, but it turned out just fine. I loved all the vegetables, and I loved the big chunks of chicken - and going forward, I might just try to make ANY chili chunkier.

That, and it was a one-pot meal and you really can't beat that!!

Anyway, see you guys in a week!

Easy Summer Chicken Chili
From The South Beach Diet Taste of Summer Cookbook

1 small avocado
1 tablespoon fresh lime juice
¼ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 small zucchini, thinly sliced
1 medium jalapeno, seeded and minced
1 teaspoon chili powder
½ teaspoon ground cumin
2 cups low-sodium chicken broth
1 (15 ounce) can white beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes, with juices
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes

In a small bowl, gently stir together avocado, lime juice, and 1/8 teaspoon of the salt.

In a large saucepan, heat oil over medium-high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder, and cumin; stir to coat. Cook, stirring occasionally, until vegetables have begun to soften, about 5 minutes. Stir in broth, beans, and tomatoes and their juices; bring to a simmer and cook for 10 minutes. Add chicken and remaining 1/8 teaspoon salt. Return to a simmer and cook until chicken is cooked through, 5 to 7 minutes. Divide chili among 4 bowls, top with avocado, and serve.

Makes 4 servings.

Per serving: 380 cals, 12 g fat, 2 g sat fat, 36 g protein, 33 g carbs, 10 g fiber, 560 mg salt