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