Easy Chicken Skillet Chili
All the lip-smacking flavors of beef chili but WITHOUT the mega-doses of saturated fat and sodium.
Yield: 8 people
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- canola oil cooking spray
- 2 tablespoons garlic minced
- 2 cups onions diced
- 2 cups green bell peppers diced
- 2 jalapeno peppers stems, veins, and seeds removed, chopped
- 1.5 pounds chicken (skinless boneless) cut into chunks
- 2 cups pinto beans cooked and drained
- 2 teaspoons oregano (dry leaves)
- 4 cups tomatoes chopped and stewed (no salt added)
- 2 tablespoons tomato paste
- 2 tablespoons natural rice vinegar
- 1/2 cup water
- tomatoes (optional) chopped
- green onions (optional)chopped
- sour cream (nonfat) (optional)
- Heat a large nonstick skillet over medium-high heat.
- Place the cumin and chili powder in the pan and briefly swirl them around so they are toasted, about 30 seconds. Do not allow them to burn.
- Place them in a small bowl and set it aside. Allow the pan to cool.
- Spray the pan with canola oil cooking spray and place back on the stove at medium-high heat.
- Sauté the garlic, onions, and peppers until golden, about 3 minutes.
- Add the chicken and sauté for another 3 minutes.
- Add the rest of the ingredients, including the toasted spices, and stir together.
- Increase the heat to high and bring to a boil; decrease the heat and simmer until the chicken is done, about 10 minutes.
- Serve this chili with chopped tomatoes, chopped green onions, and nonfat sour cream on top, or optional as condiments.