Jesse's Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 1/2 lbs (or 2 1/2 breasts) Boneless, Skinless, Organic and Free Range Chicken Breast, cubed2 onions, chopped1 large bell pepper, any color, chopped (I tend to use green.)2 (14 oz) cans Great Northern Beans/White Beans1 (28 oz) can Diced Tomatoes1 can (6 oz) Tomato Paste15 Cherry Tomatoes, sliced in half2 Stalks Celery, chopped6 Garlic Cloves, chopped3 tablespoons Chili Powder1 tablespoon Cumin1 tablespoon Oregano4 teaspoons Sugar1 teaspoon Cayenne Pepper
1. Heat oil in a large saucepan and add onions, peppers, celery, and garlic, and cook over med heat until softened, about five minutes.
2. Make a hole in the center of the veggies. Add the cherry tomatoes, and cook for another minute on med heat.
3. Add in the chicken and cook until no pink is visible. Usually 8 minutes.
4. Add spices and tomato paste; cook and stir another two minutes until chicken is well-coated.
5. Add beans with their juices and tomatoes. Let reach a boil, then reduce heat and simmer for forty minutes.
6. Voila! Chili!
Serving Size: Makes around 6 Average servings, 4 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSELLTELLEM.
2. Make a hole in the center of the veggies. Add the cherry tomatoes, and cook for another minute on med heat.
3. Add in the chicken and cook until no pink is visible. Usually 8 minutes.
4. Add spices and tomato paste; cook and stir another two minutes until chicken is well-coated.
5. Add beans with their juices and tomatoes. Let reach a boil, then reduce heat and simmer for forty minutes.
6. Voila! Chili!
Serving Size: Makes around 6 Average servings, 4 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSELLTELLEM.
Nutritional Info Amount Per Serving
- Calories: 347.5
- Total Fat: 4.8 g
- Cholesterol: 57.0 mg
- Sodium: 702.9 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 7.8 g
- Protein: 30.9 g
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