| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Chicken, Low-cal, Chili |
6 |
Servings |
INGREDIENTS
|
|
-Judi M. Phelps |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Whole chicken breasts; boned skinned, and diced |
| 3 |
c |
Tomato juice |
| 2 |
c |
Onion; diced |
| 1/2 |
c |
Celery; diced |
| 1/2 |
c |
Green pepper; diced |
| 2 |
|
Apples; cored and sliced but not peeled) |
| 2 |
tb |
Chili powder |
| 1 |
ts |
No-salt seasoning |
| 2 |
cl |
Garlic; minced |
| 1/2 |
ts |
Cumin |
| 1 |
ts |
Basil |
| 3 |
dr |
Tabasco sauce |
| 2 |
cn |
Kidney beans (14 oz each) undrained |
INSTRUCTIONS
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.
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