Try this Chicken chili recipe, or contribute your own.
Suggest a better descriptionCoat the chicken with garlic pepper salt. Cook in pan on stove-top, or roast in oven until cooked thru. Let cool enough so that you can pull it apart/shred it (you can cut into cubes if you like instead) and set aside.
Cook the onions in the oil over medium-low heat for 10-15 minutes, or until translucent. Add the garlic and cook 1 minute. Stir in the bell peppers, chili powder, cumin, cayenne, and salt and cook for a couple of minutes. Add the tomato puree and basil. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes stirring every now and then. Add chicken and beans, and simmer for at least a half an hour. Top with you favorite chili toppings. Serves 6-8.
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Serving Size: 1 Serving (756g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 748 | ||
Calories from Fat: 83 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 365mg | 112 % | |
Sodium 412.9mg | 14 % | |
Potassium 1859mg | 49 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8g | ||
Protein 147g | 210 % | |
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: 748
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