Subj: Bob & Dixie's Chili
I just made a chili recipe from the New York Times Living section, that is low fat and
took only about 30 minutes to assemble. I LOVE beef chili so I was surprised that
this one had very good flavor although made with chicken.
Here's the recipe:
1 2/3 c chopped onion
2 lg cloves garlic chopped
1 tsp canola (or other) oil
8 oz skinless boneless chicken breasts, wash, dry and cube
15 or 16 oz can of white kidney beans, drained
1/2 jalapeno, chopped
1/2 tsp ground coriander
1 tsp ground cumin
14 oz. crushed tomatoes
1 c frozen corn kernels
Toppings: chopped red onion, chopped fresh coriander, nonfat yoghurt
Saute onion and garlic in oil till begins to brown. Add chicken and brown. Add beans,
jalapeno, ground coriander, ground cumin, tomatoes, corn, and juice of 1/2 lime.
Simmer about 5-10 mins. or till reaches desired consistency. Serve w/ yogurt, lime
wedges, onion and coriander as accompaniaments if you wish
Note: I adjusted it somewhat, increasing the cumin, adding chili powder and cayenne to
taste because I like stuff really hot and I thought the orig recipe was a bit bland. Tastes
better day 2 and freezes well. Enjoy!