White-hot Chicken Chili
Warm up this winter with spicy chili. Serve with seasonal greens drizzled with prepared Epicure dressing.
40 min
6 servings
280 calories
Ingredients
2 tbsp vegetable oil
1 onion
1 cup diced celery
2 tsp Minced Garlic
2 boneless, skinless chicken breasts, cubed
1 tbsp Chili Seasoning
2 tsp Fajita Seasoning
1 tbsp Cheese & Jalapeño Dip Mix
2 cups Nourish Broth
1 1⁄2 tsp Nourish Broth Mix
1 cup boiling water
1 can (19 oz/540 ml) white kidney beans, drained and rinsed
Instructions
In a Multipurpose Pot, heat oil over medium heat. Add onion, celery, and garlic. Cook for 5 minutes, stirring frequently. Remove from pot and set aside.
Add chicken to pot and cook for 5 minutes, or until well-browned on all sides.
Return vegetables to pot with chicken. Add all remaining seasonings and stir for 1 minute.
Add Nourish Broth and simmer for 10 minutes.
Add beans and cook for an additional 5 minutes.
Nutritional Information
Per serving: Calories 280, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 430 mg, Carbohydrate 19 g (Fiber 8 g, Sugars 2 g), Protein 32 g.