| Chunky Chicken Chili |
| Ingredients: Cooking spray, 5-6 one-second sprays 1/2 red bell pepper, diced 3-4 roasted red bell pepper strips 1 onion, chopped 2 garlic cloves, minced 1 pound skinless, boneless chicken breasts, cut into 3/4" chunks 1 tablespoon chili powder 2 teaspoons each ground cumin and dried oregano 2 14.5 ounce cans diced tomatoes 1 cup water 1 small jalapeno chili, minced (remove seeds if desired) 1/2 teaspoon each salt and pepper Juice of one lime 2 19 ounce cans cannellini beans, rinsed and drained 2 tablespoons orange marmalade Spray non-stick dutch oven with cooking spray. Add red pepper, onion and garlic and cook until soft, about 5 minutes. Add chicken chunks and continue cooking until chicken is barely done, about 5 more minutes. Add chili powder, cumin and oregano and stir to coat well. Puree one of the cans of tomatoes in the blender, add it and the other can of tomatoes to the pot along with the chopped jalepeno pepper, salt and pepper and lime juice. Cover and simmer for about 20 minutes, stirring occasionally. Add beans and orange marmalde and heat through. If desired, for minimal additional points you can serve with shredded fat-free cheddar cheese and a dollop of low-fat or fat-free sour cream. Notes: If you don't have roasted red pepper just use one whole red bell pepper. The original called for just fresh bell pepper. I'd also suggest seasoning the chicken before cooking it. I'm still tinkering with the recipe and found that it lacked a bit of seasoning, so you might want to sprinkle it with seasoned salt or Mrs. Dash or something to give it a bit more flavor. The original called for 1 28 oz. can of crushed tomatoes, but since all I had were diced tomatoes, I did half and half by pureeing one can in the blender. I LOVED the sweet bites of tomato in the sauce for the can I left alone! I also added the marmalade as I like my chili with a hint of sweetness. Use the low-sugar variety if you have it to cut back a small bit on the points value. |
| I found the original recipe for this on www.3fatchicks.com, a GREAT site for all kinds of healthy-living ideas, particularly recipes. Although I'm not a huge chili fan, the rest of the family is, so I thought I'd try it and modify it a bit to suit my taste. Little did I know that I'd LOVE it. It was good after just a half hour of cooking, but like all chilis was even better for lunch the next day! |
| 6 servings, 5 points per serving |
 |
 |