Thursday, November 14, 2013

chicken chili stew

     The weather outside is chilly, so why don't you make some? Our family loves this and yours will as well.  It is very easy to make and is great for a busy weeknight meal. 
     The chicken in this recipe is pre-cooked, so it's a great way to use up some leftovers. No leftovers? Pick up a rotisserie chicken or a package of fajita chicken meat on the way home. I love to add fresh toppings to my chili. Fresh avocado, freshly chopped cilantro and a dollop of plain, fat-free Greek yogurt are three of my faves.
     I add cornbread and, you guessed it, a fresh, green salad. When I'm in a hurry, my favorite go-to cornbread is still the economical Jiffy mix in the little blue and white box, but I doctor it up a bit... I throw in a dash of cayenne, small, drained can of green chilies and one of of drained corn and bake it up in a cast iron skillet. We rarely have leftovers.
Ingredients
1 T. olive oil
1 c. chopped onion
2 cloves garlic, minced
1 bell pepper, any color… yellow is sweetest, green is the strongest
12 oz. cooked chicken (frozen, fajita-seasoned breast meat is a fast and delicious option.)
2 cans stewed tomatoes
2 cans, fat free, chicken broth or 4 cups, homemade stock
1 can pinto beans, drained
2/3 c. salsa
1 t. chili powder
1 t. cumin
½ t. salt
Black pepper to taste
Optional toppings: diced avocado, diced raw tomato, baked tortilla strips, fresh cilantro, shredded cheese, plain fat-free Greek yogurt
Directions
In large pot, saute onion, garlic and bell pepper until soft. Add all other ingredients. Simmer 30 minutes. While the chili simmers, pop the cornbread into the oven and toss your salad. Serve with fresh toppings as desired. Makes 10-12 servings. Weight Watchers Points Plus value: 3 (chili only)

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