Tuesday, February 7, 2012

Chicken Chili

After all of the yummy food over the holidays and then Superbowl Sunday, I have decided it is time to start eating a little healthier. Although this chili is low cal and low carb, it definitely does not feel like I am depriving myself. It is the perfect meal on a cold winter day, it freezes well, and the leftovers are even better. Enjoy!


1 small onion chopped
1 green pepper chopped
3 cloves garlic minced
1 (4.5 oz) can chopped green chilies
2 tablespoons olive oil
2 lbs chicken breast, cut into bite size pieces
1/4 -1/2 teaspoon cayenne pepper depending on taste
2 tablespoons chili powder
1 tablespoon cumin
1 bottle chili sauce
1 tablespoon worcestershire sauce
2 (15 oz) cans diced tomatoes
2 (15 oz) cans stewed tomatoes
2 (15 oz ) cans chicken broth
1/2 tablespoon salt
1/2 tablespoon pepper

Heat oil over medium heat. Add onion, bell pepper, garlic and green chilies. Cook stirring frequently until soft, about 5-7 minutes. Add the chili seasoning, cumin, and cayenne pepper stirring until fragrant, about 1 minute. Add chicken and sear all sides and cover with seasoning. Add tomatoes, chili sauce, chicken broth, worcestershire sauce and salt and pepper and bring to a boil. Reduce heat and simmer for 45 minutes stirring frequently until tomatoes have broken down slightly. Garnish with your favorite ingredients. (pepper-jack cheese, green onion, cilantro, tortillas chips, sour cream....etc)

1 comment:

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