“Bear Paws” are great for shredding meats like pulled pork, but they work just as well on chicken (or you can use two forks or dice instead). This chicken chili is a favorite since it has tomatoes in it too, which are not always found in a “white” chili.
Serves 6
- 1 teaspoon olive oil
- 1 cup onion, diced (1 medium)
- 1 cup green bell pepper, diced (1 medium)
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breasts cooked (grilled or roasted and shredded)
- ¼ cup fresh cilantro, chopped
- ¼ cup strong brewed coffee
- 1 tablespoon chili powder
- 1 teaspoon brown sugar
- ½ teaspoon ground red (cayenne) pepper
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (28 ounce) can reduced sodium diced tomatoes, drained
- 1 (4.5 ounce) can diced green chiles, undrained
- 1 tablespoon finely ground cornmeal
- 3 tablespoons water
- Fresh cilantro, chopped (optional topping)
Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper; cook for 5 minutes stirring often until onions are translucent. Add garlic and chicken to pan; cook 3 minutes stirring often. Add cilantro and next 7 ingredients (through green chiles), stirring to combine. Bring to a boil; cover, reduce heat and simmer for 10 minutes.
Combine cornmeal and water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered for 10 minutes. Garnish with sour cream and cilantro if desired.
Nutritional Info/Serving: Calories 305, Fat 4 g, Protein 30 g, Carbs 38 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 Green, 1.5 Yellow
Leave a Reply