Chicken Chili Recipe - Cooking Index
Chicken Chili Recipe - Cooking Index
| 1 tablespoon | 15ml | Canola oil |
| 1 | Onion - chopped | |
| 1 | Garlic clove - crushed | |
| 3 cups | 187g / 6.6oz | Finely-chopped cooked chicken |
| 4 cups | 948ml | Low-sodium chicken broth |
| 1 | No-salt-added crushed tomatoes - (28 oz) | |
| 1 | Pinto beans - (15 1/2 oz) - rinsed, drained | |
| 1 | Black beans - (15 oz) - rinsed, drained | |
| 1 | Chopped jalapeño peppers - (4 oz) - drained | |
| = (or 2 oz for less heat) | ||
| 1 tablespoon | 15ml | Chili powder |
| 1 tablespoon | 15ml | Ground cumin |
| 1 teaspoon | 5ml | Salt - (optional) |
| Freshly-ground black pepper - to taste |
Over medium-high heat, heat the oil in a large pot. Add onion and cook until limp, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add all remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened (approximately 50 to 60 minutes).
This recipe yields 10 servings. Serving size: 1/10 recipe.
Exchanges Per Serving: 2 Lean Meat, 1 Starch, 1 Vegetable.
Nutrition Facts: Calories 236; Calories from Fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 44mg; Sodium 818mg; Without Added Salt 605mg; Carbohydrate 24g; Dietary Fiber 3g; Sugars 2g; Protein 24g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.