Mexican Chicken Chili


1/2 pound roasted chicken breast skin removed
2 teaspoons white vinegar
1 teaspoon ground cinnamon
1 teaspoon canola oil
1 cup frozen chopped onion
2 mediums cloves garlic crushed
3/4 cup rinsed and drained canned red kidney beans
2 cups low-sodium canned whole tomatoes
1/2 tablespoon chili powder
1 teaspoon ground cumin
salt and fresh ground black pepper
1/2 cup fresh cilantro chopped
2 tablespoons shredded reduced-fat mexican-style cheese


Some like it hot, some not, but everyone loves chili. This cinnamon-spiked chili is perfect for two or a crowd. It's mildly hot. The meal takes only minutes to make, using pre-cooked chicken pieces and canned red beans. Serve it with this easy tortilla salad: Toss together 1/2 cup corn kernels (thawed if frozen), 4 cups shredded iceberg lettuce and 1 1/2 tablespoons low-fat vinaigrette. Sprinkle with 2 cups (2 ounce) reduced-fat tortilla chips.
Cut chicken into bite-size pieces (about 1/2-inch cubes). Place in a bowl and sprinkle with vinegar and cinnamon.
Heat oil in a medium saucepan over medium-high heat. Saute onions and garlic 1 to 2 minutes; they should not brown. Add the kidney beans, tomatoes, chili powder and cumin. Break up the tomatoes with a spoon. Lower heat to medium, and simmer 15 minutes. Add the chicken, and simmer 5 more minutes. Add salt and pepper to taste. Add more chili powder or cumin as needed. Serve sour cream, cilantro and cheese alongside the chili.




2.0 servings


Friday, December 11, 2009 - 12:38am



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