Cold temperatures still abound in January and so warm up with this delicious one-pot chicken chili full of Southwestern flavors with this recipe we snagged from Eating Well. And with only 324 calories per serving and 26 grams of protein, you’re going to want a bigger bowl!
Calories 324 Protein 26g Serves 5
2 tablespoons of extra virgin olive oil
1 large onion chopped
3 cloves garlic, minced
2 cups cubed sweet potato, 1/2 inch
1 medium green bell pepper, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can low-sodium cannellini beans, rinsed
2 cups low-sodium chicken broth or homemade chicken stock
1 cup frozen corn
2 cups cooked chicken, (1/2-inch, about 10 ounces)
3/4 teaspoon of salt
1/4 teaspoon of ground pepper
Sour cream, avocado and/or cilantro for garnish
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook; stirring until fragrant, 1 minute.
2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
3. Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro if desired.
Serving Size about 1½ cups
Total Fat 10g
Saturated Fat 2g
Total Carbohydrates 35g