Amalia’s Easy Enchilada Chili

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40 min Prep time: 10min Cook time: 30min

Moxy Thoughts

January 8, 2018 in ,

Getting something delicious, nutritious, easy and low sugar is a tremendously difficult task, particularly if you have less than an hour to cook and hundreds of other responsibilities to deal with.  That’s why I’m so excited that I discovered Amalia’s Cocina, a series of easy and low sugar sauces that make a weeknight dinner an easy and delicious task.  They make eight different types of sauces that are all based on traditional and real Mexican cuisine.  They don’t add anything you can’t pronounce to their food and I really appreciate that!

As it’s incredibly cold all around the country, I wanted to try and make a heart warming and comforting chili from the Amalia’s Enchilada Sauce and WOW, did it come out delicious!  The recipe is very easy and can be made with any protein you have in the house, or you can simply emit the meat and keep it vegetarian, just double the beans.  The sauce makes the recipe and cooking super easy because it’s already super flavorful and it’s filled with nutrients and protein.   My family all went back for a second serving before I could even finish my first bowl and the whole thing took less than an hour!

I think you could probably try this same recipe with the Chili Colorado sauce as well, that’ll be our next chili pot.  For us, I did add a couple tablespoons of our Moxy Kitchen Taco Seasoning, which contains no salt or sugar, to add some heat, but if your family doesn’t love spicy, you can make this recipe simply with the sauce as is.

Hope you enjoy the chili and please let us know how yours turned out by posting on our site or comment on Instagram, Facebook or Twitter.  Here at Moxy, we have a simple motto…

Do Good, Eat Great and Put some Moxy on your Plate!

 

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Ingredients

  • 1 tbsp vegetable or coconut oil
  • 1 lb. skinless chicken thighs
  • 2 tbsp Moxy Kitchen Taco Seasoning
  • 1/2 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped carrots
  • 1 15.5 oz. can kidney beans
  • 1 15.5 oz. can white Cannellini beans
  • 1 medium tomato, chopped
  • 1 jar Amalia’s Cocina Enchilada Sauce
  • 1 tsp cayenne pepper (optional)
  • 2 cups shredded Mexican cheese
  • 1 cup Greek nonfat plain yogurt

Directions

  • Heat 2 tsp oil over medium heat on cast iron or your favorite pan
  • Rub chicken evenly with 1 tbsp Moxy Kitchen Taco Seasoning
  • Brown chicken on oil, approximately 6-10 minutes per side, until chicken is browned evenly on both sides and mostly cooked through and remove from heat.  Cut into 2″ pieces when cooled enough to handle.
  • While chicken is cooking, in a separate large pot (I use my favorite Le Creuset) heat the remaining oil over medium heat
  • Add onion and garlic, stirring often. Cook until translucent.
  • Add pepper and carrots and remaining Moxy Kitchen Taco Seasoning Mix and stir well
  • Cook approximately 5-8 minutes and add chicken to the pot
  • Rinse and add all the beans and stir well
  • Add tomatoes, stir well and cook approximately 3-5 minutes
  • Add full jar of Amalia’s Cocina Enchilada Sauce and stir well
  • Cook with lid, stirring often, approximately 10 minutes
  • Add cayenne if you’d like it more spicy and stir well.  Cook about 2 more minutes.
  • Remove from heat and serve with Mexican shredded cheese and plain Greek yogurt

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)