Chicken Chili Tamale Bowls

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

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. 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.