All the lip-smacking flavors of beef chili but WITHOUT the mega-doses of saturated fat and sodium.
Ingredients
2teaspoonscumin - ground
2teaspoonschili powder
canola oil cooking spray
2tablespoonsgarlic - minced
2cupsonions - diced
2cupsgreen bell peppers - diced
1cupcorn kernels- fresh or frozen
2smalljalapeno peppers - stems, veins, and seeds removed, chopped
1.5poundschicken- skinless boneless cut into chunks
2cupspinto beans - cooked and drained (or use small white beans or pink beans)
2teaspoonsoregano- dry leaves
24ozsalsa verde- jarred or canned green salsa or enchilada sauce
2tablespoonstomato paste
2tablespoonsnatural rice vinegar
1-2cupschicken broth- as needed
Optional Base and Toppings
½cupbrown rice- cooked, per person
tomatoes- optional chopped
green onions- optional chopped
sour cream- nonfat (optional)
Instructions
Heat a large nonstick skillet over medium-high heat.
Place the cumin and chili powder in the pan and briefly swirl them around so they are toasted, about 30 seconds. Do not allow the spices to burn.
Place the spices in a small bowl and set it aside. Allow the pan to cool.
Spray the pan with canola oil cooking spray and place back on the stove at medium-high heat.
Sauté the garlic, onions, and peppers until golden, about 3 minutes.
Add the chicken and sauté for another 3 minutes.
Add the rest of the ingredients, including the toasted spices, and stir together.
Increase the heat to high and bring to a boil, adding chicken broth for thinner texture as desired. Decrease the heat and simmer until the chicken is done, about 10 minutes.
Serve this chili over cooked brown rice, or, with chopped tomatoes, chopped green onions, and nonfat sour cream on top, as optional condiments.
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