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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! Ingredients:
1 small onion, chopped |
1 small green pepper, chopped |
1 small sweet red pepper, chopped |
2 jalapeno peppers, seeded and chopped |
1 tablespoon olive oil |
1 serrano pepper, seeded and chopped |
3 garlic cloves, minced |
1 can (28 ounces) crushed tomatoes |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 carton (32 ounces) reduced-sodium chicken broth |
3 tablespoons chili powder |
1 tablespoon ground cumin |
1 to 2 teaspoons crushed red pepper flakes |
2 to 4 tablespoons louisiana-style hot sauce |
2-1/2 cups cubed cooked chicken breast |
2 cups frozen corn |
3/4 cup reduced-fat sour cream |
3/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a Dutch oven, saute the first five ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese. Yield: 12 servings (4 quarts).
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