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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Mar 9, 2012

Red Chicken Chili

This is a nice change to a traditional beef chili.  It can be made with turkey, as well.  Don't drain the chili's or the tomatoes.  Chicken broth is an acceptable substitute for chicken stock.  This is a fairly mild chili.  Spice it up with Frank's Red Hot or Tabasco.  Serves 6. 

  6 Ounce Chicken Breast                                                          1/2 Tsp Coriander
  1.5 Tbl Vegetable Oil                                                               1/2 Tsp Oregano
  2 Tbl Garlic Clove                                                                   14.5 Ounce Diced Tomatoes
  4 Ounce Diced Chilis, Minced                                                  12 Oz Beer
  1 Tbl Chili Powder                                                                   1 1/4 Cup Chicken Stock
  2 Tsp Cumin                                                                            15.25 Ounce Kidney Beans

Cook and shred enough chicken breast to make 3 cups.  Mince garlic, set aside.  Drain and rinse the Kidney Beans, set aside.

Heat oil in a large heavy pot over medium high heat. Add garlic and soften then stir in chili peppers; sauté 1 minute. Mix in chili powder, cumin, coriander and oregano. Add tomatoes, beer and broth. Bring to a simmer. Simmer over medium- low heat for at least one hour, allowing flavors to blend (stir occasionally). Add beans and chicken to the chili and simmer uncovered, stirring occasionally, about 30 minutes.

Per Serving: 232 Cal (23% from Fat, 31% from Protein, 47% from Carb); 16 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 25 g Carb; 7 g Fiber; 3 g Sugar; 59 mg Calcium; 4 mg Iron; 962 mg Sodium

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