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Full Online Book HomeLearning KitchenChili - Chicken - Chicken Chili With Pesto
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Chili - Chicken -  Chicken Chili With Pesto Post by :slowwalker Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1052

Click below to download : Chili - Chicken - Chicken Chili With Pesto (Format : PDF)

Chili - Chicken - Chicken Chili With Pesto

2 teaspoons vegetable oil
3/4 cup finely chopped onion
3/4 pound skinless boneless chicken breasts, cut into bite-sized pieces
1 1/2 cups finely chopped carrot
3/4 cup finely chopped red bell pepper
3/4 cup thinly sliced celery
1/4 cup canned chopped green chilies
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2 ounce) can fat-free less-sodium chicken broth
3 tablespoons Classic Pesto

Heat oil in Dutch oven over medium-high heat. Add onions and chicken; saute 5 minutes. Add carrot, bell pepper, and celery; saute 4 minutes. Add chilies and next 6 ingredients (chilies through broth); bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

Yield: 4 servings (serving size: 1 1/4 cups). 327 cal, 8.5g fat, 30.3g , pro, 30.7g carb, 5.9g fiber, 52mg chol, 4.1mg iron, 769mg sod, 134mg calc.

Source: Cooking Light-9/02
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Ingredients for 6 servings : 2 tablespoons olive oil 2 cups onion chopped 2 cups red bell pepper chopped 3 tablespoons jalapeno minced 1 clove garlic minced 1 cup beer 1 cup chicken broth 1/4 cup ripe olives sliced 3 tablespoons chili powder 1 teaspoon ground coriander 1/2 teaspoon salt 29 ounces canned tomatoes with their juice chopped 1 pound boneless, skinless chicken breasts cubed 2 cups cooked pumpkin or butternut squash peeled, cubed 2 tablespoons cilantro chopped 1 tablespoon cocoa powder 16 ounces canned pinto beans drained 6 tablespoons scallions sliced 1 1/2 ounces cheddar cheese shredded 6 tablespoons sour

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Chili - Chicken -  Chicken Chili Verde
Serving Size : 4 Preparation Time :0:00 Categories : Chilis & Stews Poultry Hot & Spicy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Dry chipotle chile 1 tbsp Dry oregano 8 Skinned & boned chicken Thighs 1 Can diced green chilis -- (4 oz) 1 can Chicken broth 1/2 cup Cilantro 1 tsp Ground cumin 2 tbsp Lime juice Sugar -- as needed 1 lb Tomatillos -- fresh, Peeled, quartered 3 cloves garlic -- garlic 1 Onion -- chopped Dump everything except cilantro, lime juice and sugar in a large saucepan. Bring to a boil and simmer gently