Chicken Chili
Chicken Chili
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 352 |
| pro | 30 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 9 g |
| chol | 95 mg |
| sodium | 708 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 29 |
| vit A | 5 |
| vit C | 32 |
| folate | 35 |
A lighter-style chili from your slow cooker.
Ingredients
- 2 tbsp vegetable oil
- 8 boneless skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground coriander
- 1-1/2 tsp ground cumin
- 1 tsp chipotle chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can white kidney beans, drained and rinsed
- 2 chopped green chilies
- 2 tbsp all-purpose flour
- 1/3 cup chopped fresh coriander
- 2 tbsp lime juice
Preparation
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.
Source : Canadian Living Magazine: January 2008
- Keywords : Main Course; Winter; Chicken; Beans; Onions; Chiles; Slow-Cook/Crockpot; Coriander;









