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Ingredientes
- 2 tsp vegetable oil
- 2 large onions, coarsely chopped
- 6 cloves garlic, minced
- 1 1/2 Tbsp mild chili powder
- 1 1/2 Tbsp dried oregano
- 1 ts pground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 3/4 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 lb skinless boneless chicken thighs, cut into 1/2" chunks
- two 8-oz cans tomato sauce
- two 16-oz cans kidney beans, rinsed and drained
- 2 cups frozen corn kernels
- 2 Tbsp light sour cream
Direcciones
- In a nonstick Dutch oven, heat the oil until hot but not smoking over medium heat. Add the onions and garlic and cook, stirring frequently, until the onions begin to soften, about 5 minutes. Stir in the chili powder, oregano, cumin, coriander, cinnamon, pepper, and salt and cook, stirring constantly, for 30 seconds.
- Add the chicken, stirring to coat thoroughly, and the tomato sauce. Bring to a boil over medium0high heat, reduce to a simmer, cover and cook until the chicken is cooked through, about 5 minutes.
- Stir in the kidney beans and corn and cook, uncovered, until the kidney beans and corn are heated through, about 3 minutes longer. Serve the chili in bowls and top with sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 575g | |
| Recipe makes 4 servings | |
| Calories 449 | |
| Calories from Fat 81 | 18% |
| Total Fat 9.11g | 11% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.13g | |
| Cholesterol 59mg | 20% |
| Sodium 1784mg | 74% |
| Potassium 1504mg | 43% |
| Total Carbs 65.47g | 17% |
| Dietary Fiber 20.0g | 67% |
| Sugars 14.82g | 10% |
| Protein 30.95g | 50% |
