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Suggest a better descriptionRecipe By: ??? (adapted and modified by Curtis Jackson) Saute the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice. Serving Ideas : A little chili and a lot of rice makes a great lunch. NOTES : The recipe as I received it called for 1/2 teaspoon of cayenne. I replaced that with 3 items: roasted New Mexico chiles (I use Barker variety; they are quite hot), chipotle powder, and chipotle puree. For those who like it extra hot, habanero powder does wonders for both the flavor and the burn. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 81 | ||
Calories from Fat: 21 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 70.4mg | 2 % | |
Potassium 198mg | 5 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.3g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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