chicken chili iii
1 hr, 20 min.
10 srvs, 1 1/2 cups ea
1 1/2 lb. boneless, skinless chicken breast halves (or turkey breast)
2 tablespoons canola oil
3 cups chopped yellow onion
1 1/2 cups chopped green peppers
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 cans (14.5 oz. each) diced tomatoes, with liquid
2 cans (10.5 oz. each) reduced sodium condensed chicken broth
2 cups water
1 can (6 oz.) tomato paste
1 bay leaf
2 cans (15 oz.) reduced sodium garbanzo beans, rinsed and drained
salt and pepper (optional)
cut chicken into 1/2-inch cubes.
heat oil in large pot over medium heat.
add onion, green pepper and garlic; cook over medium heat for 10 minutes or until onion is tender.
add chicken, cook and stir constantly for 4 minutes or until chicken is lightly browned.
add the remaining ingredients and bring to a boil.
reduce heat, cover and simmer for 40 minutes, stirring occasionally.
cook, uncovered for 20 minutes, stirring occasionally.
remove bay leaf before serving.
Nutrition (Per Serving)
serving size 1 1/2 cups
saturated fat 1g
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