Chicken chili with black beans

Yield: 1 servings

Measure Ingredient
3 eaches Skinless boneless chicken
\N \N Breasts -- 1-3/4 lbs cubed
2 mediums Sweet red peppers --
\N \N Chopped
1 large Onion -- chopped
4 eaches Garlic cloves -- minced
3 tablespoons Olive oil
1 can Green chilies -- 4 oz
\N \N Chopped
2 tablespoons Chili powder
2 teaspoons Ground cumin
1 teaspoon Ground coriander
2 cans Black beans
15 ounces Each rinsed and drained
1 can Ltalian Plum tomatoes
28 ounces With liquid chopped
1 cup Chicken broth -- or beer

In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts). Diabetic Exchanges: One serving (prepared with chicken broth) equals 1 meat, 1 vegetable, ½ starch; also, 149 calories, 172 mg sodium, 33 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 4 gm fat

Recipe By : Taste of Home

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