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About
Recipe By: Brenda J. Ponichtera, R.D.
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 5 Serving(s)
Summary
Chili lovers will enjoy this thick chili. It is so simple and tasty. Recipe courtesy of Quick & Healthy Volume II, 2nd Edition, Brenda J. Ponichtera, RD, Published by Small Steps Press, a division of the American Diabetes Association.
What you'll need
1/2 lbskinless, bonelss chicken breast
3/4 cupchopped onion
2 tsp.chopped garlic
2 can(15 ounces each) kidney beans, drained and rinsed
1 can(14.5 ounces) diced tomatoes, not drained (Sodium is figured for no added salt)
1 can(4 ounces) diced green chiles
1 cupwater
1 tbsp.dried cilantro
2 tsp.chili powder
1/2 tsp.ground cumin
Instructions
Step 1 Cut chicken into bite-size pieces.
Step 2 Brown chicken in a saucepan that has been sprayed with nonstick cooking spray. Add remaining ingredients.
Step 3 Cover and simmer for 30 minutes or until chicken is tender. (NOTE: One serving is a good source of fiber.)