Healthy Southwestern Chicken Chili Stew Recipe
This chili is guiltless as it contains many fat burning, low calorie and lean ingredients such as tomatoes, chilies, onions, peppers, corn, black beans and chicken as well as the southwestern spices that are also considered in the fat burning pool. The chili is thick, hearty, extremely healthy, packed full of texture and flavor and can still be classified as comforting.
Normally I serve chili with white or brown rice and maybe some crusty bread, but seeing as though I focused on calories and fat here, I served this recipe with a serving of tortilla chips, which were fun and great for scooping up this thick, hearty chili.
2 tbsp. ground cumin
2 tbsp. chile powder
2 tsp. ground coriander
1 tsp. ground cayenne pepper
1 tbsp. whole oregano, rubbed
1 tsp. sugar
1 tbsp. kosher salt
1 tsp. ground black pepper
Mix the spices together well in a small bowl and set aside until needed.
2 tbsp. olive oil
1 large sweet onion, diced
5 cloves garlic, chopped
2 medium bell peppers (any color)
2 red chili peppers, seeded and diced
1 large jalapeno pepper, seeded and diced
2 tbsp. tomato paste
4 -5 cups cooked chicken, chopped
2 1/2 cups low-sodium Organic chicken stock
1 29 oz. can tomato sauce
1 small can (14 oz.) diced tomatoes with juice
1 small can (14 oz.) Organic black beans, rinsed
1 small can (14 oz.) Organic sweet corn, drained
1 cup fresh cilantro, chopped
1. In a large pot or Dutch oven over a medium flame, heat the oil and then add the onion, garlic, bell peppers and both chilies. Add a pinch of salt and cook, stirring occasionally until the onions become opaque - approximately 5 - 7 minutes. Next, add the tomato paste and cook until incorporated and softened.
2. Add the chopped chicken and mix. Add the spice mix, incorporate very well, coating all of the ingredients, and cook for approximately 3 minutes to release the aromatic aromas from the seasonings.
3. Add the stock, tomato sauce and chopped tomatoes. Mix well and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes to blend all the flavors together. Then, add the corn, black beans and cilantro and cook for 3 - 5 minutes more. Serve with tortilla chips.
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