Low Fat Hot Chicken Chili
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 4 cups yellow onions, coarsely chopped
- 1 1⁄2 cups green bell peppers, coarsely chopped
- 4 fresh garlic cloves, minced
- 1 1⁄2 lbs boneless skinless chicken breasts, medium-large dice
- 1⁄4 cup chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried chipotle powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups new mexico peppers, roasted, peeled, diced
- 2 (14 ounce) cans diced tomatoes with juice
- 2 cups de-fatted chicken stock
- 1 1⁄2 cups hard apple cider (or dark beer or dry white wine)
- 1 (6 ounce) can tomato paste
- 2 tablespoons pureed chipotle chiles
- 3 bay leaves
- 2 (15 ounce) cans garbanzo beans, drained
- 1 teaspoon cayenne
directions
- Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
- Add chicken and cook 2 minutes or until just cooked, stirring constantly.
- Add chili powder, ground cumin, ground coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
- Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
- Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
- Discard bay leaves and serve as-is or over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am an avid amateur cook. I like big bold flavors. To quote chef Chris Schlesinger, "Subtlety in food does not impress me." I often have to subvert this love to some extent to cook low fat/low calorie meals, but I do the best I can even then.
I have a Bradley smoker that I love.
I am soon (5/2007) to embark upon a kitchen remodel. Wish me luck.