Chicken chili with black beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Skinless boneless chicken |
| Breasts -- 1-3/4 lbs cubed | ||
| 2 | mediums | Sweet red peppers -- |
| Chopped | ||
| 1 | large | Onion -- chopped |
| 4 | eaches | Garlic cloves -- minced |
| 3 | tablespoons | Olive oil |
| 1 | can | Green chilies -- 4 oz |
| Chopped | ||
| 2 | tablespoons | Chili powder |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Ground coriander |
| 2 | cans | Black beans |
| 15 | ounces | Each rinsed and drained |
| 1 | can | Ltalian Plum tomatoes |
| 28 | ounces | With liquid chopped |
| 1 | cup | Chicken broth -- or beer |
Directions
In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts). Diabetic Exchanges: One serving (prepared with chicken broth) equals 1 meat, 1 vegetable, ½ starch; also, 149 calories, 172 mg sodium, 33 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 4 gm fat
Recipe By : Taste of Home
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