Great chili chicken

6 servings

Ingredients

Quantity Ingredient
-Judi M. Phelps
2 tablespoons Olive oil
2 larges Whole chicken breasts; boned skinned, and diced
3 cups Tomato juice
2 cups Onion; diced
½ cup Celery; diced
½ cup Green pepper; diced
2 Apples; cored and sliced but not peeled)
2 tablespoons Chili powder
1 teaspoon No-salt seasoning
2 cloves Garlic; minced
½ teaspoon Cumin
1 teaspoon Basil
3 drops Tabasco sauce
2 cans Kidney beans (14 oz each) undrained

Directions

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.

Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook.

Shared and MM by Judi M. Phelps - The San Jose Kid. Converted by MMCONV vers. 1⅕

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