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4 servings
suggest servings
| Light and easy chicken chili | |||
| 1 | tablespoon | vegetable oil | |
| 2 | each | onions | |
| 2 | cloves | garlic | minced |
| 1 | pound | chicken | ground |
| 1 | cup | carrots | chopped |
| 1 | cup | celery | chopped |
| 2 | tablespoons | chili powder | |
| 1 | teaspoon | cumin | ground |
| 3/4 | teaspoon | oregano | dried |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | red pepper flakes | |
| 1/4 | teaspoon | black pepper | |
| 28 | ounces | tomatoes, canned | |
| 19 | ounces | red kidney beans | canned |
| 19 | ounces | chickpeas (garbanzo beans) | drained, rinsed |
| 1/4 | cup | parsley leaves | fresh, chopped |
| Chili taco salad | |||
| 4 | cups | tortilla chips | |
| 4 | cups | lettuce | shredded |
| 2 | cups | tomatoes | fresh, chopped |
| 1 | cup | sour cream | |
| 1 | cup | monterey jack cheese | shredded |
| 1/2 | cup | black olives | chopped |
| 1/2 | cup | jalapeno peppers | chopped |
| 12 | each | corn cobs | mini |
PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened.
Add chicken; cook, stirring, for about 7 minutes or until no longer pink.
Add carrot, celery, red pepper, chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring for 1 minute.
Pour in tomatoes and kidney beans; bring to boil.
Reduce heat, cover and simmer for 15 minutes.
Add chick-peas; simmer for 15 minutes.
Garnish with parsley.
CHILI TACO SALAD: Taco salad is a simly irrestible combo of pleasingly spicy chicken chili, crunchy cool lettuce and tomatoes, creamy sour cream and tongue-tingling peppers.
Divide chips among 4 plates.
Top each with 1 cup chili, then lettuce, tomatoes, sour cream, cheese, olives, jalapeno peppers, and corn (if using)
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 1767mg | 74% |
| Total Carbohydrate 83.0g | 28% |
| Dietary Fiber 23.0g | 92% |
| Sugars 12.0g | |
| Protein 53.0g | 107% |
| Vitamin A | 168% | Vitamin C | 90% | |
| Calcium | 31% | Iron | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The species name dracunculus derive from Latin draco "dragon" and Greek drákoon, because the herb was, in the Middle Age, popular for driving away these beasts. Tarragon was used by the ancient Greeks to relieve toothaches. During the Middl...
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