-Judi M. Phelps
2 tbsp Olive oil
2 large Whole chicken breasts, boned skinned, and diced
3 cup Tomato juice
2 cup Onion, diced
1/2 cup Celery, diced
1/2 cup Green pepper, diced
2 Apples, cored and sliced but not peeled)
2 tbsp Chili powder
1 tsp No-salt seasoning
2 cl Garlic, minced
1/2 tsp Cumin
1 tsp Basil
3 drop Tabasco sauce
2 can Kidney beans (14 oz each) undrained
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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.
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