CHICKEN CHILI
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
LOW FAT CHICKEN CHILI FOR TWO
This is a recipe I created when I started my low fat diet. It is very good served in a bread bowl or over the top of a baked potato. This recipe does double well if you would like to make more than two servings.
Provided by Jeremy9143
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prep chicken and onion.
- Combine first six ingredients in a small bowl or cup and mix well.
- Sprinkle half of the spice mixture over the chicken and reserve the other half.
- Spray a non-stick pot with a fat free cooking spray.
- Add chicken and onions.
- Cook over a medium heat for 8-10 min.
- or until chicken is cooked.
- Add the minced garlic, jalapeno, bay leaf, tomato, reserved spice mixture, and corn to the pot and bring to a boil.
- Reduce heat to medium-low and simmer uncovered for about 10 min.
- Add the cilantro and simmer an additional 8-10 min.
- Remove the jalapeno and bay leaf and serve.
WHITE CHICKEN CHILI FOR TWO
This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
- For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
- Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
- Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
- Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.
LOW FAT CHICKEN CHILI
Very flavorful and healthy, filling meal. Add fat free cheddar and fat free sour cream for even more flavor.
Provided by gopherjen
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray large skillet with non stick cooking spray.
- Cook chicken and garlic over medium heat until browned, stirring to break up meat.
- Drain.
- Add spices, stir well.
- In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
- Cook until hot and well combined, about 10 minutes.
- Add chicken mixture.
- Cover and cook on med heat until all the flavors are well blended.
- (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour).
Nutrition Facts : Calories 247.6, Fat 7.3, SaturatedFat 1.9, Cholesterol 65, Sodium 260.9, Carbohydrate 26.7, Fiber 8.6, Sugar 6, Protein 21.6
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