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