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Texas Chili Chicken Stew

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Submitted by unsim

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 118
CUP ML ONIONS
chopped
1 237
1 1
CLOVES CLOVES GARLIC
peeled and minced
¼ 59
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML OREGANO
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
mild, chopped
2 2
CANS CANS CHICKEN BROTH
(12 oz) *
2 473
CUPS ML CHICKEN
cooked, diced
1 1
CAN CAN TOMATOES, STEWED, CANNED
(8 oz), chopped *
1 1
CAN CAN MIXED VEGETABLES
(16 oz), with liquid *

Directions

  1. Heat oil in 2-quart pot. Cook onion and green pepper until tender, but not browned.

  2. Add garlic and stir in flour, chili powder, basil, oregano, chilis, 3. Bring to a boil and simmer for 20 minutes.

  3. Stir in tomatoes and vegetables and cook 10 minutes longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 298 41% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 397mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 51g
Vitamin A 9% Vitamin C 65%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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