Red Chicken Chili

A big dose of chili powder makes this dish spicy—and the chicken red.

Yield:

8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 tablespoon sour cream)

Recipe from

Nutritional Information

Calories 280
Caloriesfromfat 30 %
Fat 9.2 g
Satfat 3.3 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 24.5 g
Carbohydrate 26.6 g
Fiber 5.4 g
Cholesterol 54 mg
Iron 3.6 mg
Sodium 743 mg
Calcium 150 mg

Ingredients

2 teaspoons olive oil
3 cups chopped onion
1/4 cup chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
2 garlic cloves, minced
3 cups Chicken Stock
1 (16-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can whole tomatoes, undrained and chopped
3 cups diced cooked chicken
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup low-fat sour cream

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.

Note:

September 1999