Spicy Chicken Chili
Serve with baked tortilla chips or low fat cornbread.

Servings: 14

3 cups chopped onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch cubes
2 small - 4 ounce cans chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper or more if you like it hot
1/2 teaspoon kosher salt
2 - 14.5 ounce cans petite diced tomatoes, with liquid
2 - 10.5 ounce cans low sodium chicken broth
2 cups water
1 - 6 ounce can tomato paste
1 bay leaf
1 - 15 ounce can black beans
1 - 15 ounce can pinto beans

In a 5-qt. Dutch oven, cook onion and garlic in oil over medium-high heat for 10 minutes or until onion is tender. Add chicken; cook and stir constantly for 4 minutes or until browned. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40 minutes. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf.

COOK'S NOTE: Thicken with a heaping teaspoon of masa flour if you like your chili a little thicker.

Per Serving (does not include optional masa flour): 179 Calories; 3g Fat (16.6% calories from fat); trace Saturated Fat; 18g Protein; 19g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 738mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.

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