Recipe By: Brenda J. Ponichtera, R.D.
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 5 Serving(s)
Chili lovers will enjoy this thick chili. It is so simple and tasty. Recipe courtesy of Quick & Healthy Volume II, 2nd Edition, Brenda J. Ponichtera, RD, Published by Small Steps Press, a division of the American Diabetes Association.
What you’ll need
1/2 lb skinless, bonelss chicken breast3/4 cup chopped onion2 tsp. chopped garlic2 can (15 ounces each) kidney beans, drained and rinsed1 can (14.5 ounces) diced tomatoes, not drained (Sodium is figured for no added salt)1 can (4 ounces) diced green chiles1 cup water1 tbsp. dried cilantro2 tsp. chili powder1/2 tsp. ground cumin
Cut chicken into bite-size pieces.
Brown chicken in a saucepan that has been sprayed with nonstick cooking spray. Add remaining ingredients.
Cover and simmer for 30 minutes or until chicken is tender. (NOTE: One serving is a good source of fiber.)
Starch: 1 1/2Non-Starchy Vegetables: 1Meat/Meat Substitutes: Lean: 2