Great Chili Chickenchicken, chili, low-cal 2 tablespoon olive oil 2 large whole chicken breasts; boned skinned, and diced 3 cup tomato juice 2 cup onion; diced 1/2 cup celery; diced 1/2 cup green pepper; diced 2 apples; cored and sliced but not 2 tablespoon chili powder 1 teaspoon no-salt seasoning 2 centiliter garlic; minced 1/2 teaspoon cumin 1 teaspoon basil 3 drop tabasco sauce 2 can kidney beans (14 oz each) undrained 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. |
