Easy Chicken Chili for Diabetics or Anyone

 

Here is a quick diabetic chili recipe. It is low fat and low carb. Normally I use lean ground turkey, but this time I used very lean, free-range chicken breast. This chili takes about 30 minutes from start to finish.

 

Easy Chicken Chili

 

 

1 to 1.5 Pounds Free-range chicken breast

1  14.5 oz can of beans

1  14.5 oz can of diced tomatoes

¼   sweet red pepper

¼  sweet yellow pepper

¼  sweet orange pepper

1 whole jalapeno pepper(seeded)

2  cups free range ,low salt, chicken broth

2  tables spoons tomato paste

½  teaspoon ground pepper

¼  teaspoon kosher salt

1  teaspoon ground coriander

½ teaspoon cumin

½ teaspoon crushed red pepper flakes

2 tables spoons tamarind paste

1  teaspoon lime juice

1  medium sweet onion

2 large cloves fresh garlic or 1 teaspoon from a jar

1  tablespoon olive oil


 

Dice onions, peppers, and chicken, sauté in deep pot until the onions are clear, add the spices and mix into the pot. Add the can of tomatoes, tomato paste, tamarind paste, chicken broth, and  the can of beans. I used black beans but you can use whatever beans you like. I drained the beans into a colander and rinsed the salt from them. also like this chili with navy beans or pintos. Bring mixture to boil, cover and simmer for 30 minutes. Remove cover and cook for 10 more minutes as it thickens. This is enough for 6 generous servings. I freeze 5 portions and take them to work for my lunch.

 

 

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