Chicken Chili
The wonderful flavours, the crispness of the vegetables, along with the spice and the tender and juicy chicken, makes this a winner. Enjoy this amazing dish and your biggest worry will be how to stop eating.
Lower Calorie Barbecue Chicken Chili
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 cup red onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon plus 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- pinch of red pepper flakes
- 12 oz cooked boneless, skinless chicken breasts, shredded
- 12-oz jar roasted red peppers in water, drained and chopped
- 1 1/2 cups canned cannellini beans, rinsed and drained
- 1 1/2 cups canned kidney beans, rinsed and drained
- 3 cups low sodium chicken stock
- 1 28-oz can diced tomatoes
- 1/2 cup barbecue sauce
- 11 tablespoons reduced fat cheddar cheese, for topping
- chopped cilantro, for topping
Method
Method
- Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.
- Cook until soft, about 5 minutes.
- Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes.
- Stir and cook for 5 more minutes.
- Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.
- Cover the pot, lower the heat to medium low, and cook for 20 minutes.
- Remove the lid and taste, adjusting the seasoning to taste, if needed.
- Cover and cook another 10 minutes.
- Ladle the chili into bowls and top with cheddar cheese and cilantro.
(This recipe makes 11 bowls of chili)
Serves 11 – Serving Size: 1 cup – Nutrition Per Serving
Calories: 237, Fat: 7g, Protein: 23g, Carbohydrate: 22g, Fibre: 5g, Sugar: 8g