Chunky Chipotle-Chicken Chili

Cooking Light
6 servings (serving size: 1 cup)


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3 bacon slices
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
1/2 cup chopped red onion
1 teaspoon ground coriander
5 garlic cloves, minced
1 drained canned chipotle chile in adobo sauce, seeded and minced
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) bottle salsa
1 (15-ounce) can pinto beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and sliced


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; saute 4 minutes. Remove from pan; keep warm.

Add the onion, coriander, garlic, and chile to pan; saute 3 minutes. Add corn, salsa, beans, and bell peppers; cover and cook 5 minutes. Return the chicken and bacon to pan; cook 5 minutes or until thoroughly heated.

Created date

July 2000

Nutritional Information

Calories 293
Caloriesfromfat 30 %
Fat 9.8 g
Satfat 3.4 g
Monofat 4.1 g
Polyfat 1.5 g
Protein 24.7 g
Carbohydrate 26 g
Fiber 4.2 g
Cholesterol 53 mg
Iron 2.9 mg
Sodium 686 mg
Calcium 69 mg