Friday, February 24, 2012

Chili with Chicken and Beans

This is under the new RECIPES tab as well. This is so good that I thought it deserved its own post as well. Packed with tons of protein and great carbohydrates from the beans, this chili is sure to please. Spice is up with a small can of chiles if you wish. Enjoy!

Chili with Chicken and Beans
Servings 6 (~2 cup servings)

1 T olive oil
1 T cumin seeds
2 onions, finely chopped
5 cloves of garlic, coarse chop
1 green pepper, chopped
2 lb chicken breast in small cubes (1/2" - 1")
1 T chili powder
1 t dried oregano
1 bay leaf
28 oz  can diced tomatoes
2.5 cups chicken broth
2 - 15 oz cans kidney beans (drain/rinse)

In a large pot, heat oil and cumin over medium heat until cumin is toasted. Add garlic, peppers, and onion. Cook until tender and golden (~15 minutes).

DURING THE VEGGIE BROWNING... Pre-cook chicken in skillet with Pam or a little oil. Sear all sides, 2-3 minutes in all. Set aside. (final cooking will be in the chili)

Back to the pot. Add chili powder, bay leaf, and cumin. Cook for 30 seconds and add the tomatoes (juice and all). Stir and bring to simmer. Add broth and beans. Stir.

Bring to a simmer and then reduce heat to medium/low/ Gentle simmer, uncovered until it thickens (~45 minutes). Add in chicken and cook until chicken is tender, about 15 more minutes.

Get ready to enjoy!

Each serving is roughly 372 calories, 45g protein, 36g carbs, and 6g fat.

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