Joyce Baran’s Chunky Chicken Chili
- 13% calories from fat
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces (I often use another pound)
- 1 c. chopped onion
- ½ c. chopped celery
- ½ c. chopped carrot
- 2 cloves garlic, minced (I use as many as I want usually 4-5)
- 1-cup fresh tomato salsa
- 1 (28 oz.) can tomatoes, undrained, cut-up (I use the diced/peeled)
- 1 (8 oz.) can tomato sauce
- 3 tsp. Chili powder
- ½ tsp cumin
- 1 (15 oz.) can Garbanzo bean, drained
- 1 green bell pepper, chopped
Note: Chop vegetables to your liking – I prefer coarse. Spray a large nonstick saucepan with nonstick cooking spray (I put some olive oil into a 4 qt pan). Heat over med heat until hot; add chicken, onions, celery, carrots and garlic. Cook and stir until chicken is no longer pink. Stir in salsa, tomatoes, tomato sauce, chili powder and cumin. Bring to a boil, reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in garbanzo beans (usually throw these in with salsa) and bell peppers, simmer until thoroughly heated (then I don’t cook the green peppers very long) Serve over rice.
- 6 (1 ½ cup) servings