Great chili chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Judi M. Phelps | ||
| 2 | tablespoons | Olive oil |
| 2 | larges | Whole chicken breasts; boned skinned, and diced |
| 3 | cups | Tomato juice |
| 2 | cups | Onion; diced |
| ½ | cup | Celery; diced |
| ½ | cup | Green pepper; diced |
| 2 | Apples; cored and sliced but not peeled) | |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | No-salt seasoning |
| 2 | cloves | Garlic; minced |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Basil |
| 3 | drops | Tabasco sauce |
| 2 | cans | Kidney beans (14 oz each) undrained |
Directions
In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.
Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook.
Shared and MM by Judi M. Phelps - The San Jose Kid. Converted by MMCONV vers. 1⅕