Chunky Chicken Chili

Gutsy in flavor, but low in fat, this chicken and vegetable meal is healthy and easy to prepare.



by 3  people


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Servings: 6
Total Time: 40 mins
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Ingredients
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    1   teaspoon 
    cooking oil
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    1   pound 
    skinless, boneless chicken breasts or turkey breast, cut into 1-inch cubes
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    1   cup 
    chopped onion
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    1   tablespoon 
    bottled minced garlic
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    2   teaspoons 
    chili powder
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    1/2  teaspoon 
    ground cumin
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    1/8  teaspoon 
    ground cinnamon
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    1  14 1/2 ounce can 
    diced tomatoes, undrained
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    1  15  ounce 
    can pinto beans, rinsed and drained
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    1  15  ounce 
    can red kidney beans, rinsed and drained
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    1  14  ounce can 
    chicken broth
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    1  10  ounce package 
    frozen succotash

Directions
1.
In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken.
2.
Add onion to saucepan; cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir for 30 seconds.
3.
Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through.
Nutrition information
Per Serving: cal. (kcal) 293, Fat, total (g) 3, chol. (mg) 45, sat. fat (g) 1, carb. (g) 40, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 10, sugar (g) 4, pro. (g) 29, sodium (mg) 772, Percent Daily Values are based on a 2,000 calorie diet
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