Warm, hearty and healthful. Succulent morsels of chicken make this low-fat chili delicious.
|4||Maple Leaf® Prime™ Naturally Boneless Skinless Chicken Breasts|
|1 tbsp||(15 mL) Vegetable oil|
|3||Cloves garlic, minced|
|1 tbsp||(15 mL) Tomato paste|
|2 tsp||(10 mL) Chili powder|
|2 tsp||(10 mL) Cumin|
|1 tsp||(5 mL) Ground coriander|
|.5 tsp||(2 mL) Cayenne|
|1||(19 oz/540 mL) Can diced tomatoes|
|1||(10 oz284 mL) Can chicken broth|
|.75 cup||(175 mL) Water|
|1||(19 oz/540 mL) Can red kidney beans|
|Sour cream, to garnish|
CUT chicken into bite-size pieces. Set aside.
HEAT oil over medium high heat in a large pot. Add onion and sauté until tender. Add garlic and chicken pieces. Cook stirring constantly until chicken is browned and internal temperature reaches 165°F (74°C).
ADD tomato paste and cook 1-2 minutes. Add chili powder, cumin, coriander, cayenne, tomatoes, broth and water. Stir to combine. Bring to a boil. Reduce heat, cover and simmer 35-40 minutes, stirring occasionally. Add beans and cook uncovered for another 15-20 minutes, stirring occasionally.
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