Fire Roasted Tomato Chicken Chili
Makes four servings (1 ½ cups each). 390 calories/serving Fat 12gm Carb 34gm Protein 35gm.
Ingredients:
| 2 tsp |
Canola or olive oil
|
1 onion |
Large size, chopped (1 cup) |
1 lb |
boneless skinless chicken , cut into chunks |
2 |
garlic cloves minced |
1 |
fresh jalapeno chile, seeded, finely chopped (about 1 tbsp) |
1 can |
(14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained |
1 can |
(19 oz) Progresso red kidney beans, drained, rinsed |
¼ cup |
chopped fresh cilantro |
1 tbsp |
chili powder |
¼ tsp |
salt |
¾ cup |
water |
Directions:
In a 4 quart saucepan, heat oil over medium high heat. Add onion, chicken, garlic and chili; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
Add tomatoes, beans, 2 tbsp of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
To serve, sprinkle with remaining cilantro and cheese. Add shredded reduced-fat sharp cheddar cheese, if desired. |
|
|
