Summer Chicken, Corn and Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 Tbsp olive or canola oil1 Cup sliced green onions3 Slices of Niman Ranch bacon1 lb organic Chicken Breast, oven roast and diced1.5 Cups fresh or frozen corn 2 (15-ounce) cans navy beans or cannellini beans1 Can chopped green chiles, undrained2 Cloves garlic, minced/grated1/5 Cup diced orange (or red) pepper1/2 Tsp salt4 Cups fat-free, less-sodium chicken broth2 Tbsp cumin1 Tbsp chili powder1 lime juiced and zest1 Tsp red pepper flakes (adjust heat to your preference)
Preparation
Dry rub cumin, chili powder, garlic powder and salt under the skin of chicken breast. Let rest in fridge for 30 minutes. Then roast in 375 degree oven for 45 minutes, turning once.
Let chicken cool, remove skin and bone, then chop into 1/2" cubes.
Heat canola or olive oil in a Dutch oven over medium heat. Add onions and bacon, and cook 3 minutes, stirring frequently. Add chicken, corn, beans and green chilis. Let saute for 3-5 minutes. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYLOUISE-79.
Dry rub cumin, chili powder, garlic powder and salt under the skin of chicken breast. Let rest in fridge for 30 minutes. Then roast in 375 degree oven for 45 minutes, turning once.
Let chicken cool, remove skin and bone, then chop into 1/2" cubes.
Heat canola or olive oil in a Dutch oven over medium heat. Add onions and bacon, and cook 3 minutes, stirring frequently. Add chicken, corn, beans and green chilis. Let saute for 3-5 minutes. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYLOUISE-79.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 6.2 g
- Cholesterol: 20.9 mg
- Sodium: 186.2 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 6.3 g
- Protein: 14.3 g
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