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Recipe
Chicken Chili Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 856g | |
| Calories 658 | |
| Calories from Fat 238 | 36% |
| Total Fat 26.71g | 33% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.47g | |
| Cholesterol 293mg | 98% |
| Sodium 894mg | 37% |
| Potassium 1897mg | 54% |
| Total Carbs 27.96g | 7% |
| Dietary Fiber 7.7g | 26% |
| Sugars 14.6g | 10% |
| Protein 76.6g | 123% |
Ingredients Convert Measures
- 1 1/4 lb boneless, skinless chicken thighs
- Salt and pepper
- 1 tsp vegetable oil
- 1 med onion, minced
- 1 x clove garlic, chopped
- 1 x jalapeno, seeded and chopped
- 2 Tbsp. tomato paste
- 1 Tbsp. pure California or possibly New Mexico grnd chile
- 1/4 tsp dry leaf oregano
- 1/4 tsp grnd cumin
- 1/4 tsp grnd cinnamon
- About 1/2 c. chicken broth
- 3 can (15 ounces each) pinto beans, liquid removed and rinsed
- Minced cilantro
- Sliced green onion
- Diced tomato
- Non-fat lowfat sour cream
- Shredded jack cheese
- Salsa (mild or possibly warm)
- Tortilla chips
Directions
- Cut chicken into bite-size pcs. Do not make them too small as you want to be able to see the chicken in the chili. Sprinkle lightly with salt and pepper.
- Heat oil in a deep non-stick frying pan over medium-high heat. Add in chicken and cook, turning once, till golden, 3 to 4 min on each side. Remove chicken from pan.
- Place onion in drippings in pan and cook till limp, 4 to 5 min. Add in garlic and jalapeno and cook 1 minute. Return chicken to pan. Add in tomato paste, grnd chile, oregano, cumin, cinnamon and 1/2 c. broth; mix well. Cover and simmer 10 min. Add in beans and simmer 10 more min. If you prefer a soupier chili, add in additional chicken broth or possibly water and simmer a few min.
- If made ahead, cold slightly, cover loosely and chill. Reheat just before leaving home and transport as directed in the Tailgate Game Plan. Serve in deep bowls with condiments of your choice.
