WHITE-HOT CHICKEN CHILI

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WHITE-HOT CHICKEN CHILI

Yield: 6 servings

Source: " America's Everyday Diabetes Cookbook " by E. Younker

Book Info:

http://diabeticgourmet.com/book_archive/details/17.shtml

INGREDIENTS

- 2 tablespoons vegetable oil

- 1 onion, chopped

- 1 stalk celery, chopped

- 1-1/4 pound boneless skinless chicken breasts, cubed

- 2 cloves garlic, minced

- 2 jalapeno peppers, chopped

- 1 tablespoon chili powder

- 1 teaspoon ground cumin

- 1 teaspoon dried oregano

- Pinch salt, optional

- Pinch cayenne pepper

- 2 cups low-sodium chicken stock

- 1 can (19-ounces) white kidney beans, drained and rinsed

- 1/4 cup chopped fresh coriander or parsley

DIRECTIONS

In a large saucepan, heat half of the oil over medium heat;

cook onion and celery for 5 minutes. Push to one side. Heat

remaining oil on other side of pan over high heat; brown

chicken on all sides, about 5 minutes.

Stir in garlic, jalapeno peppers, chili powder, cumin,

oregano, optional salt and cayenne; cook, stirring, for

1 minute. Stir in stock; bring to boil. Cover and reduce

heat; simmer for 15 minutes. Uncover and simmer for 10 minutes.

Stir in beans; cook for 5 minutes, stirring occasionally. Taste

and adjust seasoning if necessary. Serve sprinkled with coriander.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 247, Carbohydrate: 17 g, Fiber: 6 g, Protein: 28 g,

Fat: 7 g, Sodium: 574 mg, Cholesterol: 55 mg

Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat

RECIPE FROM THE ARCHIVE: Find " Vegetable Beef Barley Soup "

at

http://diabeticgourmet.com/recipes/html/376.shtml

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