Low Carb Chicken Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 78.6
- Total Fat: 3.5 g
- Cholesterol: 13.7 mg
- Sodium: 123.1 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.7 g
- Protein: 6.5 g
View full nutritional breakdown of Low Carb Chicken Chili calories by ingredient
Introduction
This is a no-bean, low-carb tasty version of chili. It's hot!! This is a no-bean, low-carb tasty version of chili. It's hot!!Number of Servings: 10
Ingredients
-
1 TBSP Olive Oil
Chicken Breast, no skin, 1 full breast, bone
4 Roma Tomatoes
1 large Zucchini,
2 Jalapeno peppers raw
1 oz Carrot
1/4 Onion, White,
1/2 Pepper, Poblano
1 Green Pepper
1 cup Kirkland Marinara Sauce,
MAKEOVER: Green Eggs Sauce for Omelet (by ALEXSTUART), 1 serving
2 Garlic cloves
1 TBSP Chili powder
Salt, pepper, cumin etc. to taste
Water
Directions
In large skillet place olive oil, chopped green pepper, 1 jalapeno chopped, pobano pepper, and chopped onion. Sprinkle lightly with salt. Saute until tender.
In a separate saucepan, cover the chicken with 3 cups of water and bring to a boil. Cook until the chicken is done. Meanwhile place remaining vegetables (quartered) in a Vitamix or high speed blender and puree until smooth. Add the Marinara and Green Sauce and blend again. Pour the blended sauce into the pan with the sauteed vegetables. Add the chili powder, salt, and any other spices you wish. Remove the chicken from the boiling water and chop into bitesize pieces. Add the boiling water (now chicken broth) to the blended sauces and vegetables and stir. Simmer for 15-20 minutes or until the chili is the thickness you prefer. Add more water or cook longer depending on your preference. Serve with cheese and sour cream if you wish, but those items are not in the nutrition calculation.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ALEXSTUART.
In a separate saucepan, cover the chicken with 3 cups of water and bring to a boil. Cook until the chicken is done. Meanwhile place remaining vegetables (quartered) in a Vitamix or high speed blender and puree until smooth. Add the Marinara and Green Sauce and blend again. Pour the blended sauce into the pan with the sauteed vegetables. Add the chili powder, salt, and any other spices you wish. Remove the chicken from the boiling water and chop into bitesize pieces. Add the boiling water (now chicken broth) to the blended sauces and vegetables and stir. Simmer for 15-20 minutes or until the chili is the thickness you prefer. Add more water or cook longer depending on your preference. Serve with cheese and sour cream if you wish, but those items are not in the nutrition calculation.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ALEXSTUART.