Рецепт Chicken Taco Chili
Chicken Taco Chili
This chili is very good and super filling. It’s a great
recipe that will leave you full for the remainder of the night. It also makes
great left overs. Although I deviated from the original recipe a bit to suit
our needs I think it turned out fantastic. It’s a super hearty recipe. Although
we are eating it during the summer it would make a great recipe on a winter
night.
Serving it during the summer? Add one cup of the warm chili over a bed
of lettuce for a chili salad. Delicious! If you are following Weight Watchers
PointsPlus this recipe is 4 points for 1 cup, serve it with ½ cup of cooked
quinoa for an additional 2 points.
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 2 cups frozen corn kernels
- 1-14.5-oz cans diced tomatoes w/chilies (Rotel)
- 16 oz. can diced tomatoes
- 1 packet taco seasoning
- 1/4 tbsp. cumin
- 1/2 tbsp. chili powder
- 16 oz. boneless skinless chicken breasts
Directions:
To a large pot add diced chicken breast. Cook until chicken
is cooked through. You can leave the breast whole but they will take longer to
cook. Allow to cool then shred the chicken. Set aside but do not remove any
drippings from the pot.
To the pot add bell pepper and onion, cook until tender you
can add a little water if you vegetables start drying out while cooking.
Add all remaining ingredients and mix well
Bring chili to a boil then cover and turn the heat down to
medium or medium low
Allow the chili to simmer for one hour covered, stir occasionally
Serve over cooked rice or quinoa
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