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70 minutes
Prep: 15 minutes
Cook: 45 minutes
830 calories per serving view nutrition facts
4 servings
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| Light and easy chicken chili | |||
| 1 | tablespoon | vegetable oil | |
| 2 | each | onions | |
| 2 | cloves | garlic | minced |
| 1 | pound | chicken | ground |
| 1 | cup | carrots | chopped |
| 1 | cup | celery | chopped |
| 2 | tablespoons | chili powder | |
| 1 | teaspoon | cumin | ground |
| 3/4 | teaspoon | oregano | dried |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | red pepper flakes | |
| 1/4 | teaspoon | black pepper | |
| 28 | ounces | tomatoes, canned | |
| 19 | ounces | red kidney beans | canned |
| 19 | ounces | chickpeas (garbanzo beans) | drained, rinsed |
| 1/4 | cup | parsley leaves | fresh, chopped |
| Chili taco salad | |||
| 4 | cups | tortilla chips | |
| 4 | cups | lettuce | shredded |
| 2 | cups | tomatoes | fresh, chopped |
| 1 | cup | sour cream | |
| 1 | cup | monterey jack cheese | shredded |
| 1/2 | cup | black olives | chopped |
| 1/2 | cup | jalapeno peppers | chopped |
| 12 | each | corn cobs | mini |
PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened.
Add chicken; cook, stirring, for about 7 minutes or until no longer pink.
Add carrot, celery, red pepper, chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring for 1 minute.
Pour in tomatoes and kidney beans; bring to boil.
Reduce heat, cover and simmer for 15 minutes.
Add chick-peas; simmer for 15 minutes.
Garnish with parsley.
CHILI TACO SALAD: Taco salad is a simly irrestible combo of pleasingly spicy chicken chili, crunchy cool lettuce and tomatoes, creamy sour cream and tongue-tingling peppers.
Divide chips among 4 plates.
Top each with 1 cup chili, then lettuce, tomatoes, sour cream, cheese, olives, jalapeno peppers, and corn (if using)
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 1767mg | 74% |
| Total Carbohydrate 83.0g | 28% |
| Dietary Fiber 23.0g | 92% |
| Sugars 12.0g | |
| Protein 53.0g | 107% |
| Vitamin A | 168% | Vitamin C | 90% | |
| Calcium | 31% | Iron | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the...
This dish is sooooo yummy! It's easy to make and simply delicious! It is the first dish I cooked for my husband when we were dating, and he still asks for it today.
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