Make this healthful, low-fat chili for a great-tasting change of pace.
COOK TIME
20
20
minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 large Onion, chopped (about 1 cup)
- 1 tablespoon Vegetable oil
- 2 cans (14 1/2 ounces each) fat free, reduced sodium chicken broth
- 2 cans (15 ounces) Great Northern beans or garbanzo beans, rinsed and drained
- 1 can (4 ounces) diced or chopped green chilies, undrained
- 2 teaspoons Cumin
- 1 package (2.75 ounces) Pioneer No-fat Country Gravy Mix
- 2 teaspoons Cumin
Preparation
- 1 In large saucepan, cook chicken and onion in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender and chicken is no longer pink.
- 2 Reserve 1/2 cup chicken broth; set aside. Add remaining broth, beans, green chilies and cumin to chicken mixture; heat to a boil.
- 3 Dissolve gravy mix in reserved chicken broth. Stir into boiling mixture until thickened. Cover and simmer for 15 to 20 minutes to allow flavors to blend.
- 4 Add hot pepper sauce to taste. Garnish with fresh cilantro sprigs.
- 5 Serve with Roasted Red Pepper Drop Biscuits and one of the following condiments: chopped tomatoes, chopped parsley, chopped ripe olives, chopped scallions, guacamole, shredded pepper Jack cheese or sour cream.
No comments:
Post a Comment