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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 9.4 g
  • Cholesterol: 62.6 mg
  • Sodium: 228.4 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 27.2 g

View full nutritional breakdown of Chicken Chili Tamale Bowls calories by ingredient
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Chicken Chili Tamale Bowls



Introduction

Chicken chili served in polenta lined bowls.

I modified a Rachael Ray recipe using chicken, peppers, celery, and omitting a few other ingredients.

Ancho Chili peppers pods are dried and usually found on the international isle in the grocery store.
Chicken chili served in polenta lined bowls.

I modified a Rachael Ray recipe using chicken, peppers, celery, and omitting a few other ingredients.

Ancho Chili peppers pods are dried and usually found on the international isle in the grocery store.

Number of Servings: 6

Ingredients

    4 cups low sodium chicken broth
    2 cooked chicken breast, diced
    1 medium Onion, finely chopped
    4 Garlic cloves, minced
    juice of 1 lime
    1/2 cup or more chopped cilantro
    1 medium Red Sweet Bell Pepper, chopped
    1 medium Yellow Sweet Bell Pepper, chopped
    1 DRY Ancho Chili pepper, seeds and stem removed
    1 Jalapeno Peppers, seeds removed, finely chopped
    1 celery stalk, finely chopped
    1 tbsp ground cumin
    1 tbsp ground coriander
    1 tbsp paprika
    1 tbsp chili powder
    2 pinches cinnamon
    1 pinch ground cloves
    6oz low sodium tomato paste
    1/4 cup nonfat Milk
    1 tbsp Olive Oil
    1 tbsp Honey
    1 cup instant polenta
    1 cup Monterey Jack Cheese, shredded

Directions

Place dried ancho pepper in a pot and cover with approx 2 1/2 cups of chicken broth, bring to a boil. Reduce heat and simmer to soften, 7-8 minutes.

Meanwhile, place chopped vegetables, cooked diced chicken breast, tomato paste, lime juice, cilantro, and spices into a pot.

Puree the stock and softened ancho, add to pot. Bring to boil, reduce heat cook 2 hours or until vegetables are tender and chili has reached the desired consistency.

Bring remaining 1 1/2 cups of stock and milk to a boil then slowly pour while whisking polenta in, whisking about 2-3 minutes to thicken. Stir in olive oil and honey.

Pour polenta into individual bowls and form a well in the center. Fill polenta lined bowls with chili and top with shredded cheese. Garnish with scallions, optional.

serves 4 polenta lined bowls, with enough chili to serve 6



Number of Servings: 6

Recipe submitted by SparkPeople user NVR2HEALTHY.






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