spicey chicken chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.8
- Total Fat: 4.7 g
- Cholesterol: 7.2 mg
- Sodium: 568.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 8.4 g
- Protein: 9.7 g
View full nutritional breakdown of spicey chicken chili calories by ingredient
Introduction
This is a recipe from Nordstom's "Entertaining at Home Cookbook" To get the clorie counts, I had to be slightly inaccurate in the ingrediants list. The more accurate ingrediants list is below. This is a recipe from Nordstom's "Entertaining at Home Cookbook" To get the clorie counts, I had to be slightly inaccurate in the ingrediants list. The more accurate ingrediants list is below.Number of Servings: 8
Ingredients
-
2 tbsp vegetable oil
1 yellow onion
2 (or to taste) cloves garlic
1lb. boneless, skinless chicken thighs cut in strips
(about 4 cups)
4 tsps chili powder
1 tbsp ground cumin
2 tsp dried oregano
1 tsp kosher salt
2 jalapeno peppers
1 can diced tomatoes in juice
21/2 cups low sodium chicken broth
1 can rinsed and drained pinto beans
1 can rinsed and drained black beans
1/2 tsp black pepper
1/3 cup fresh cilantro stems and leaves, chopped
Directions
Makes 8 servings
Cook onion and garlic in oil.
Add chicken, cook until no longer pink.
Add spices, tir to coat chicken.
Add jalapeno peppers, tomatoes in their juice, and broth stir well, simmer for 15 minutes.
Add the pinto beans, black beans, black pepper, cook uncovered until thickened and flavors have blended.
Remove from heat and stir in Cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYTX.
Cook onion and garlic in oil.
Add chicken, cook until no longer pink.
Add spices, tir to coat chicken.
Add jalapeno peppers, tomatoes in their juice, and broth stir well, simmer for 15 minutes.
Add the pinto beans, black beans, black pepper, cook uncovered until thickened and flavors have blended.
Remove from heat and stir in Cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYTX.