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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 3.3 g
  • Cholesterol: 55.0 mg
  • Sodium: 1,339.6 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 12.1 g
  • Protein: 23.5 g

View full nutritional breakdown of Chunky Chicken and Vegetable Chili calories by ingredient
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Chunky Chicken and Vegetable Chili

Submitted by: KDA1981

Introduction

A delicious and healthy chili. The sodium is high, but perhaps you can use a lower sodium salsa than I did, and a lower sodium chili bean if you can find it, if you are concerned about the sodium content A delicious and healthy chili. The sodium is high, but perhaps you can use a lower sodium salsa than I did, and a lower sodium chili bean if you can find it, if you are concerned about the sodium content
Number of Servings: 4

Ingredients

    12 oz. skinless, boneless chicken thighs
    nonstick cooking spray
    1.5 cups frozen pepper stir-fry vegetables (I couldn't find frozen stir fry vegetables with the exact name "pepper stir-fry" so I chose a stir fry that had red peppers in it- along with broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, and onions)
    2 15oz. cans chili beans with spicy chili gravy
    3/4 cup salsa

Directions

1. Cut chicken into 1-inch pieces. Coat an unheated large saucepan with cooking spray. Add chicken and frozen vegetables. Cook and stir over medium-high heat until chicken is lightly brown on outside.
2. Stir in undrained chili beans and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 7 minutes or until chicken is no longer pink.
Note: I let it go a little longer than 7 minutes just because I wanted to be sure the chicken was done. I also went a little bit longer than just browned on the outside before I added the other ingredients; I didn't want my chicken undercooked.
This makes 4 servings, about 1.5 cup per serving.
Top with your favorite chili toppings. The cook book I got this fro suggests, as an alternative to traditional sour cream, cheese and chopped raw onion, as different choices of chili toppings, try chopped red, yellow, and/or orange sweet peppers; minced watercress, arugula, or cilantro; snipped fresh chives or thinly sliced green onions; broken corn chips; crumbled, crisp-cooked bacon; corn relish or salsa; and/or crumbled queso fresco or feta cheese (plain or jalapeno-flavored).
No toppings are included in the nutrition.

Number of Servings: 4

Recipe submitted by SparkPeople user KDA1981.






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