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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lb boneless skinless chicken breast cut in 1" pcs
- 1 1/2 c. minced yellow onion
- 1/2 tsp crushed red chile pepper flakes
- 1 Tbsp. chopped fresh garlic
- 2 tsp chopped fresh jalapeno chile peppers
- 1 1/2 c. chicken stock
- 3 Tbsp. chile pwdr
- 1 x 28 oz can whole tomatoes undrained, broken up
- 1 x 29 oz can tomato puree
- 2 x 15 oz cans dark red kidney beans liquid removed
- 1 x 15 oz can garbanzo beans liquid removed
- 1/3 c. minced fresh cilantro
- 2 Tbsp. freshly squeezed lime juice Lowfat sour cream Red onion Cheddar cheese Corn chips
Direcciones
- To make chili: In large stockpot, hot extra virgin olive oil over medium heat. Saute/fry chicken till cooked. Add in onions. Reduce heat. Cook for 5 min, or possibly till onions are tender. Add in pepper flakes, garlic, jalapenos, chicken stock, chili pwdr, tomatoes and tomato puree, kidney beans and garbanzo beans. Simmer for 15 to 20 min.
- To serve: Add in minced cilantro and lime juice. Taste. Adjust seasonings. Top with lowfat sour cream, minced red onion, grated cheddar cheese and corn chips. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 64 | 20% |
| Total Fat 7.22g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 1076mg | 45% |
| Potassium 1061mg | 30% |
| Total Carbs 43.82g | 12% |
| Dietary Fiber 11.8g | 39% |
| Sugars 8.99g | 6% |
| Protein 20.29g | 32% |
