Sunday, March 31, 2013

Chicken Chili

Monica J. Pileggi, March 2005


2 lbs boneless, skinless chicken breasts - cut into 1/2" pieces
2 medium sweet red peppers, diced
4 cloves garlic, minced
2 medium onions, chopped
2 T. olive oil
1 T. chili powder
2 t. cumin
1/4 t. cayenne pepper
1 28.5 oz can diced tomatoes, undrained
2 14.5 oz cans fat free chicken broth
3 15.5 ounce can cannelloni beans, drained and rinsed
1 cup salsa
1 10-oz package frozen corn
Salt

In a large pot, sauté the first 4 ingredients in oil over medium heat, until chicken is no longer pink and the vegetables are tender.

Add in chili powder, cumin, and cayenne pepper; stir and cook for 1 minute.

Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.

Add two cans of the beans, salsa, corn, and salt. For the last can of beans, puree in a process and add to the pot (this will thicken the sauce). Cook for another 15-20 minutes on low heat.

Notes:
1. For Weight Watchers: Total of 48 points; 3.55 points per cup. Makes approx 29 1-cup servings.
2. For a hotter flavor, add more chili powder. Any kind of beans can be used.

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