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
1/4 cup reduced-fat sour cream
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.