Red Chicken Chili

A big dose of chili powder makes this dish spicy--and the chicken red.

Yield: 8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 tablespoon sour cream)

Ingredients

• 2  teaspoons  olive oil
• 3  cups  chopped onion
• 1/4  cup  chili powder
• 1 1/2  teaspoons  dried oregano
• 1 1/2  teaspoons  ground cumin
• 3/4  teaspoon  salt
• 2  garlic cloves, minced
• 3  cups  Chicken Stock
• 1  (16-ounce) can kidney beans, drained
• 1  (15-ounce) can black beans, drained
• 1  (14.5-ounce) can whole tomatoes, undrained and chopped
• 3  cups  diced cooked chicken
• 1/2  cup  (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1/2  cup  low-fat sour cream

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.

Nutritional Information

Calories:

280 (30% from fat)

Fat:

9.2g (sat 3.3g,mono 3.3g,poly 1.6g)

Protein:

24.5g

Carbohydrate:

26.6g

Fiber:

5.4g

Cholesterol:

54mg

Iron:

3.6mg

Sodium:

743mg

Calcium:

150mg