Chicken Chili

Chicken Chili Image by: Chicken Chili Author: Canadian Living

A lighter-style chili from your slow cooker.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2008

Ingredients

  • 2 tablespoons vegetable oil
  • 8 boneless skinless chicken thighs
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can white kidney bean drained and rinsed
  • 2 green chilies
  • 2 tablespoons all-purpose flour
  • 1/3 cup chopped fresh coriander
  • 2 tablespoons lime juice

Method

In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Transfer to slow cooker.

Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; cover and cook on low for 5 hours.

Remove chicken from sauce; cube and set aside.

In small bowl, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened.

Stir in chicken, coriander and lime juice; heat through.

Nutritional facts Per serving: about

  • Sodium 708 mg
  • Protein 30 g
  • Calories 352.0
  • Total fat 14 g
  • Cholesterol 95 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Chili

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