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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 4.0 g
  • Cholesterol: 32.9 mg
  • Sodium: 485.4 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 22.8 g

View full nutritional breakdown of Sante Fe Chicken Chili calories by ingredient
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Sante Fe Chicken Chili

Submitted by: MRS.CARLY

Introduction

http://glutenfreegoddess.blogspot.com/2006
/01/santa-fe-chicken-chili.html
http://glutenfreegoddess.blogspot.com/2006
/01/santa-fe-chicken-chili.html

Number of Servings: 6

Ingredients

    1 tablespoon extra virgin olive oil
    1 medium sweet onion, diced
    4 cloves garlic, minced
    1/2-1 teaspoon ground cumin, to taste
    1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
    1 sweet potato, peeled, diced
    2 15-oz. cans pinto or white beans, rinsed, drained
    1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
    8-oz. (1 cup) chopped roasted green chilies- mild or hot
    2 cups chicken broth, more if needed
    1 tablespoon balsamic or apple cider vinegar
    A small drizzle of agave
    2 heaping cups cooked chicken pieces- hand torn looks nice
    Juice of 1 lime, or to taste

    Read more: http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html#ixzz26g0S8O9s

Directions

Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.

Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.

Warm through and serve when you are ready.

If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.

Serve with a wedge of lime.


Read more: http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html#ixzz26g0k1hmc


Note: I did not use canned or prepackaged chicken stock. I cooked my chicken in a slow cooker and used the chicken stock from the slow cooker (if you layer onions on the bottom underneath the chicken breast, it will create a flavorful gravy). I shredded the chiken from the slow cooker and then added to the chili. I also did not have agave on hand so I used 1 tbsp of sucanet instead.

Serving Size: Makes 6 servings divided evenly

Number of Servings: 6

Recipe submitted by SparkPeople user MRS.CARLY.






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