Cannellini Chicken Chili
Serve with baked tortilla chips.
3 teaspoons olive oil
In a large Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with salt. Add chicken to Dutch oven and cook about 6 minutes or until chicken is no longer pink, stirring occasionally. With slotted spoon, transfer chicken to medium bowl once it is done.
After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth, and browned chicken; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.
Per Serving: 260 Calories; 4g Fat (13.0% calories from fat); 1g Saturated Fat; 33g Protein; 21g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 706mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat.
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