Spicy Chicken Chili
Serve with baked tortilla chips or low fat cornbread.
3 cups chopped onion
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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