Motivation Monday: How bad do you want it?
Wordless Wednesday: We call this 'fancy fiber'

My most 'go-to' dinner of them all

We've already checked out my go-to breakfasts and lunches so now it's time for dinner.

I don't really have all that many tricks up my sleeve for dinner because often it's something super simple like a baked salmon fillet or chicken breast, frozen broccoli and a baked potato. (And -- shhhh, don't tell Martha Stewart -- sometimes it's salad and a frozen pizza, but something healthy like Kashi or Amy's.)

But every now and then I like to stir up a batch of chili -- yes, even in summer.

I've been tweaking my go-to recipe for years, subbing out proteins, beans and spices. My latest tweak is because of the BlogHer Knorr Four Recipe Contest. I'm one of 200 bloggers vying to become one of the Knorr Four – a panel of bloggers who will share insights and expertise to provide tips and recipes.

Knorr_stock My entree is Confetti Chicken Chili -- "Confetti" because it's really colorful with the variety of peppers, onions and beans. It uses Knorr's new Homestyle Concentrated Chicken Stock, which comes in a four-pack of little tubs, and each tub makes 4 cups of stock.

The recipe makes 6 servings so it's great for a couple nights of dinners. Either enjoy it as is or dish it over brown rice, quinoa or a baked potato. If you're not a fan of black beans, try white ones, or pintos. (The photo below used white kidney beans.)

Confetti Chicken Chili

  • Gail_chili 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced (or to taste)
  • 1 pound ground chicken breast
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 15-oz. can diced tomatoes
  • 1 15-oz. can no-salt-added tomatoes
  • 2-3 tablespoons chili powder
  • 2 teaspoons dried marjoram
  • Cayenne pepper to taste
  • 1 tub Knorr Homestyle Concentrated Chicken Stock

Heat olive oil in extra-large skillet or dutch oven. Add onions, peppers and garlic and cook until translucent. Add chicken and cook until browned. Add rest of ingredients, cover and cook on medium-low heat for 45 minutes.

(If making recipe in slow cooker, add all ingredients and cook on low for 8 hours. It'll be a little soupier but it's great over rice.)

Each serving is around 375 calories each with a bountiful 12 grams of fiber per serving.

Fiber One contest deadline today

You only have a couple hours left to enter my Fiber One giveaway, so if you're interested, get crackin' over HERE.