Low Fat Chicken Chili Con Carne Recipe

Summary

Health IndexHealthyCuisine
CourseMain Ingredient

Ingredients

 Nonstick cooking spray
 1/2 pound very lean ground beef
 1/2 pound boned and skinned chicken breast, chopped fine
 1 large yellow onion, chopped fine
 1 medium size sweet green pepper, cored, seeded, and chopped
 Garlic2 Clove (5gm), minced
 1 tablespoon each chili powder and ground cumin
 1 can low sodium tomatoes, pureed with their juice
 1 cup low sodium beef broth
 1 tablespoon low sodium tomato paste
 1 teaspoon each red pepper flakes and ground coriander
 1 teaspoon each dried oregano and basil, crumbled
 Bay Leaf1
 1 cup cooked and drained kidney beans
 Shredded sharp Cheddar cheese1/4 Cup (16 tbs)

Directions

Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the ground beef and chicken breast; cook, stirring often, until no longer pink about 4 to 5 minutes.
Push the meat mixture to one side of the skillet.
Add the onion, green pepper, garlic, chili powder, and cumin; cover and cook until the onion is soft about 5 minutes.
Add the tomatoes, beef broth, tomato paste, red pepper flakes, coriander, oregano, basil, and bay leaf; simmer, uncovered, stirring occasionally, for 20 minutes.
Add the kidney beans and simmer, uncovered, stirring occasionally, 5 minutes longer.
Discard the bay leaf, ladle into soup bowls and garnish with the cheese, if desired.
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