Chicken Chili Lite

This lite chicken chili recipe is great for those wanting the hearty taste of chili without all of the extra gut busting calories.

Chili Ingredients

Photo credit: DigitalRedEye

• 1-1/4 lbs. boneless, skinless chicken thighs, fat removed and cut into bite-size chunks
• 3 cups chicken broth
• 1 tbl. oil
• 1 onion; chopped
• 2 cloves garlic; chopped
• 4 tsps. chili powder
• 1 tbl. ground cumin
• 2 tsps. oregano
• 1 (14.5-oz.) can of peeled diced tomatoes
• 2 jalapeño peppers; seeds and ribs removed then chopped
• 1 (15-oz.) can of red beans or pinto beans; drained and rinsed
• 1 (15-oz.) can black beans; drained and rinsed
• 1/4 cup fresh cilantro or parsley for garnish
• Salt and pepper, to taste

Cooking Instructions

1. In a large saucepan or Dutch oven, heat oil. Add chopped onion and garlic. Cook over medium heat until onions are soft.

2. Add chicken pieces and cook over medium heat until pieces are no longer pink, about 3 or 4 minutes.

3. Add chili powder, cumin and oregano. Stir, then add chicken broth, peeled tomatoes with their juice and chopped jalapenos. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for about 15-20 minutes.

4. Stir in the beans (black or red) and simmer, uncovered, for 15 minutes longer.

5. Serve with garnish of cilantro or parsley. Offer sour cream and grated Cheddar for toppings, if desired.

Did You Know?

The active ingredient in chili peppers that provides the heat is an alkaloid called capsaicin.