Fiery Chicken Chili

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Fiery Chicken Chili

Yield: 8 servings

Prep Time: 20 min

Cook Time: 50 min

Ingredients:

2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 pounds skinless, boneless chicken thighs, thinly sliced
Two 28-ounce cans diced tomatoes (with their juice)
Three 15.5-ounce cans pinto beans, rinsed
chopped avocados, cilantro, grated cheddar, chopped scallions and sour cream, for serving

Directions:

1. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tablespoon adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes.

2. Add more adobo sauce to taste. Serve garnished with avocado, cilantro, cheese, scallions and sour cream.

Tips:

*If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chipotles in adobo and beans that are known to be GF.
*Place the chicken on a baking sheet and freeze for 30 minutes before slicing. It will be much easier to slice thinly.

Nutritional Information per serving:
Serving size: 1/8th of the recipe (without toppings)
Calories per serving: 262
Fat per serving: 6g
Saturated Fat per serving: 1g
Sugar per serving: 10.5g
Fiber per serving: 10.5g
Protein per serving: 13.5g
Cholesterol per serving: 12.75mg
Carbohydrates per serving: 42g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 6.5

Source: RecipeGirl.com (via EveryDay with Rachael Ray)