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Chicken Chili

This unique and delicious chicken chili is a much-requested meal around our house. I think you'll find it's a nice change of pace from the typical beef version.

14 ServingsPrep: 10 min. Cook: 1 hour 20 min.

Ingredients

3 cups chopped onions
1-1/2 cups chopped green peppers
4 garlic cloves, minced
2 tablespoons vegetable oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 to 4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt, optional
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cups water
1 can (6 ounces) tomato paste
1 bay leaf
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained

Directions

In a 5-qt. Dutch oven, saute the onions, green peppers and garlic in
oil until onion is tender. Add chicken; cook and stir for 4 minutes
or until browned.
Add the next 10 ingredients; bring to a boil. Reduce heat; cover and

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Chicken Chili (continued)

Directions (continued)

simmer for 40 minutes, stirring occasionally. Add beans; cook,
uncovered, for 20 minutes, stirring occasionally. Discard bay leaf.
Yield: 14 serving (3-1/2 quarts).

Nutrition Facts: One 1-cup serving (prepared with low-sodium tomatoes and broth and without added salt) equals 2 lean meat, 1 starch, 1 vegetable; also, 222 calories, 230 mg sodium, 49 mg cholesterol, 26 gm carbohydrate, 18 gm protein, 6 gm fat.