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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 8 |
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Leftovers freeze beautifully. ShanZro says When I made this chili I added some ground red pepper to make it a little more spicy. I also didn't do canned beans because they have to much sodium in them, so I soaked a bag of dry beans all day . I found this recipe on Obesity Help. I have not tried it, but I'm posting it for safe keeping. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks |
1 large onion, chopped |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/4 teaspoon chili powder |
14 ounces chicken broth |
10 ounces ro-tel tomatoes, drained |
30 ounces canned great northern beans, drained |
1 -2 teaspoon splenda sugar substitute |
2 cups shredded 2% reduced-fat mexican blend cheese (or monterey-jack cheese) |
salt, to taste |
pepper, to taste |
fat free sour cream (optional) |
green onion, sliced (optional) |
Directions:
1. Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high. Add onion, and cook till slightly translucent, about 2-3 minutes.
2. Add chicken and garlic. Sauté until chicken is cooked though.
3. Add cumin, oregano, chili powder, chicken broth, Ro-tel®, beans, and Splenda. Simmer for 20 minutes.
4. Turn off heat, and stir in cheese. Salt and pepper to taste.
5. Serve hot. Top with fat-free sour cream and sliced green onions if desired.
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