1 lb chicken breast fillets
1 tbsp olive oil
10 cup water
2 cup chicken stock
½ cup tomato sauce
1 potato, peeled and chopped
1 small onion, diced
1 cup yellow corn, frozen
½ carrot, sliced
1 celery stalk, diced
1 cup tomatoes, diced
15 oz red kidney beans, plus liquid
¼ cup pimento, diced, canned
1 jalapeno, diced
1 clove garlic, minced
1 ½ tsp chili powder
1 tsp cumin
¼ tsp salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
For On The Side:
sour cream
1 pinch Italian parsley, chopped
Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
Cook the chicken on both sides until done – about 7-10 minutes per side. Cool the chicken until it can be handled.
Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Sugar: 6g
:
Calcium: 71mg
Calories: 386kcal
Carbohydrates: 51g
Cholesterol: 51mg
Fat: 8g
Fiber: 10g
Iron: 5mg
Potassium: 1135mg
Protein: 29g
Saturated Fat: 1g
Sodium: 501mg
Vitamin A: 1508IU
Vitamin C: 25mg
