Chunky Chicken and Vegetable Chili
- Number of Servings: 4
Ingredients
12 oz. skinless, boneless chicken thighsnonstick cooking spray1.5 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 gravy3/4 cup salsa
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.
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.
Nutritional Info 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
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