Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 275.8
  • Total Fat: 6.6 g
  • Cholesterol: 23.8 mg
  • Sodium: 583.1 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 10.8 g
  • Protein: 12.3 g

View full nutritional breakdown of Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili calories by ingredient


Introduction

Delicious and flavorful. Reduce sodium more if you like by using fresh or regular canned tomatoes instead of the fire-roasted kind. Delicious and flavorful. Reduce sodium more if you like by using fresh or regular canned tomatoes instead of the fire-roasted kind.
Number of Servings: 16

Ingredients

    1 serving 1 med yellow onion (by TODD7623)
    3 tbsp Extra Virgin Olive Oil
    10.5 cup S&W Black Beans, 50% Less Sodium (1 serving/.5 cup)
    16 oz Isernio's Premium Ground Chicken - Extra Lean
    3.5 cup Muir Glen Organic Fire Roasted Diced Tomatoes
    3.5 cup 365 Organic Whole Kernel Sweet Corn (by PAULBARGER)
    0.5 cup Bell peppers (Green, Red, Yellow, Orange)
    2 serving Celery (organic) 1 stalk (by REDACTIONS)
    4 cup Imagine Low Sodium Organic Chicken Broth
    32 oz Skagit's Best Fresh Cilantro Salsa - Timid (2tbsp/1oz)
    2 cup, chopped Kale

Tips

Delicious and warming chili for a winter night! Use a spicier salsa if you want bolder flavor.


Directions

Sautée chopped onion in olive oil until translucent. Add celery and sautée until slightly softened. Add ground chicken and brown until it lightens in color and is cooked on all sides. Add 2 tubs of fresh salsa and stir. Add chopped kale. Cook until kale is softened and slightly limp. Add diced tomatoes, sweet corn, and chopped bell peppers. Simmer for 45 minutes. Serve over brown rice with sour cream.

Serving Size: Makes 16 1-cup servings.