Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Low-Cal
Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Judi M. Phelps
2 T Olive oil
2 lg Whole chicken breasts -- boned
-skinned, and diced
3 c Tomato juice
2 c Onion -- diced
1/2 c Celery -- diced
1/2 c Green pepper -- diced
2 Apples -- cored and sliced but
-not peeled)
2 T Chili powder
1 t No-salt seasoning
2 cl Garlic -- minced
1/2 ts Cumin
1 t Basil
3 dr Tabasco sauce
2 cn Kidney beans (14 oz each)
-undrained
In a Dutch oven, heat the oil and brown the chicken slightly. Add all of
the remaining ingredients except the kidney beans and simmer for 1 hour.
Add the kidney beans and simmer for an additional hour, or until the chili
reaches the desired thickness.
Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g
carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet
Chicken Cookbook.
Shared and MM by Judi M. Phelps - The San Jose Kid.
