Game Day Chipotle Chicken Chili
Looking for a game-changing Super Bowl dish that you can start at the end of the second quarter and ladle into bowls before halftime is over? Then this is the recipe for you. If you actually want to catch the halftime show, you can make this chili up to two days ahead and reheat before serving.
• 1 tbsp. vegetable oil
• 1 1/4 lb. boneless, skinless chicken thighs, cut into 1/2-in. pieces
• 2 poblano chiles, seeded and cut into 1/2-in. pieces
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 tbsp. chili powder
• 1 (14-oz.) can low-sodium diced tomatoes
• 2 c. low-sodium chicken broth
• 2 chipotle chiles in adobo sauce, minced (more if you like it extra spicy)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 (16-oz.) cans pinto beans, drained and rinsed
• 1/2 c. shredded Cheddar cheese
• 1/2 c. low-fat sour cream
Heat the oil in large soup pot over medium-high heat. Add the chicken in a single layer and sauté for a few minutes, or until lightly browned. Remove chicken and transfer to a plate.
Lower the heat to medium and add the poblanos and onion to the pot and sauté for 4 minutes or until they begin to soften. Add garlic and chili powder to pan; sauté another 2 minutes. Stir in the browned chicken, tomatoes, chicken broth, chipotles, salt and pepper. Bring to a boil; reduce heat, and simmer 15 minutes. Add the beans and continue to cook for another 5 minutes. Ladle into bowls: top with grated cheese and sour cream.
Nutrition information per serving:
Calories 380 Fat 13 g Sodium 835 mg Saturated fat 5 g
Carbohydrates 34 g Calcium 200 mg
Protein 34 g Cholesterol 110 mg Dietary fiber 9 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 4 lean meat, xx medium-fat meat.