TX_3XDAD's Turmeric Chicken Chili
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 175.0
- Total Fat: 4.9 g
- Cholesterol: 27.4 mg
- Sodium: 141.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 5.9 g
- Protein: 16.3 g
View full nutritional breakdown of TX_3XDAD's Turmeric Chicken Chili calories by ingredient
Introduction
Despite the fiery ingredient list this is about 3 alarm on the scale. It's also a complete protein, so it's a handy way to get a meal. Tasty, too! It's great with a nice whole grain bread, too. Note that it's salt-free -- it definitely DOES NOT need salt when cooked, so don't automatically go for it. :) Despite the fiery ingredient list this is about 3 alarm on the scale. It's also a complete protein, so it's a handy way to get a meal. Tasty, too! It's great with a nice whole grain bread, too. Note that it's salt-free -- it definitely DOES NOT need salt when cooked, so don't automatically go for it. :)Number of Servings: 20
Ingredients
-
5C mayacoba beans
4 Chicken Breasts w/o skin
1C Split Peas
1/3C canola oil
1 bulb Garlic (12 cloves)
2 medium yellow onions
4 Habanero Peppers, with seeds
12 Serrano peppers, with seeds
5T ground cumin
3T Turmeric, ground
Directions
1. Prep the yellow beans (soak, or boil then let sit for an hour)
2. Chop the onions, peel, crush, and finely chop the garlic bulb, and dice the peppers (I suggest using rubber gloves for this, so you don't dab it into your eye later.
3. Cut the chicken into 1" cubes.
4. Heat the oil, then add onions, garlic, and spices.
When the onions start sweating, add the cubed chicken and stir briskly, browning them (I wouldn't spend more than a minute or so on that).
5. Add the mayacoba beans (without water), and stir everything up for a minute.
6. Add 8C water (or enough to cover + 4"), cover.
7. When it starts boiling, add the peppers, then recover.
8. When it comes to a boil, reduce to medium simmer for 40 minutes.
9. Add split peas and bring to a boil again, then bring back down to a simmer and recover for another 30 minutes.
10. Start checking every 10 minutes for the split peas to be firm, but not hard. When they are, reduce to a very low simmer and uncover.
11. Stir every 5 minutes until it's at your desired thickness.
done.
20-1C servings
Number of Servings: 20
Recipe submitted by SparkPeople user TX_3XDAD.
2. Chop the onions, peel, crush, and finely chop the garlic bulb, and dice the peppers (I suggest using rubber gloves for this, so you don't dab it into your eye later.
3. Cut the chicken into 1" cubes.
4. Heat the oil, then add onions, garlic, and spices.
When the onions start sweating, add the cubed chicken and stir briskly, browning them (I wouldn't spend more than a minute or so on that).
5. Add the mayacoba beans (without water), and stir everything up for a minute.
6. Add 8C water (or enough to cover + 4"), cover.
7. When it starts boiling, add the peppers, then recover.
8. When it comes to a boil, reduce to medium simmer for 40 minutes.
9. Add split peas and bring to a boil again, then bring back down to a simmer and recover for another 30 minutes.
10. Start checking every 10 minutes for the split peas to be firm, but not hard. When they are, reduce to a very low simmer and uncover.
11. Stir every 5 minutes until it's at your desired thickness.
done.
20-1C servings
Number of Servings: 20
Recipe submitted by SparkPeople user TX_3XDAD.