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