
Confetti chicken chili by Ross Mathews
2
Point(s)
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy
Warm up with this chicken chili on cold winter days. Ross serves it with a spoonful of low-fat sour cream, some chopped scallions, a lime wedge, and a few shakes of hot sauce. Other great garnishes include nonfat plain yogurt, low-fat shredded cheese, tortilla strips, and/or thinly sliced radishes. Freeze any leftovers in pint-size containers for easy, reheatable meals another day.
Ingredients
Olive oil
1 Tbsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into ½-inch cubes
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es)
Uncooked onion(s)
1 medium, yellow variety, chopped finely
Yellow pepper(s)
1 medium, chopped finely
Sweet red pepper(s)
1 medium, chopped finely
Garlic clove
2 clove(s), chopped finely
Crushed red pepper flakes
2 pinch(es)
Canned white beans
30 oz, rinsed and drained
Canned low-sodium chicken broth
29 fl oz
Canned green chile peppers
4 oz, mild variety, diced
Fresh lime(s)
1 medium
Uncooked scallion(s)
4 medium, sliced thinly
Reduced-fat sour cream
½ cup(s)
Hot sauce
8 splash(es), optional