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Chunky Chipotle-Chicken Chili

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.