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Full Online Book HomeLearning KitchenLow_fat - Chili - Risa's White Chili
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Low_fat - Chili -  Risa's White Chili Post by :Christine_S. Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3049

Click below to download : Low_fat - Chili - Risa's White Chili (Format : PDF)

Low_fat - Chili - Risa's White Chili

1/8 cup all-purpose flour
1 tsp kosher salt
3/4 lb boneless skinless chicken breast halves -- cut in 1" chunks
1 tsp olive oil
1 small red onion -- chopped
1 small yellow onion -- chopped
1 jalapeno -- minced
1 serrano pepper -- minced
2 cloves garlic -- sliced
1 (15 oz) can cannellini beans -- drained & rinsed
7 oz chicken broth
6 oz beer (1/2 bottle)
1 tsp pure chile powder
3/4 tsp ground cumin
1 tsp mexican oregano -- crumbled
1 (14 oz) can diced tomatoes -- drained
fresh lime juice
chopped fresh cilantro
Garnish: reduced fat sour cream

In a large ziploc bag, combine flour, salt and chicken. Shake a bit to get all the chicken coated with flour. Dump chicken into a sieve and shake to remove excess flour.

In a large stockpot, heat 3/4 tsp oil. Add part of the chicken pieces and saute until browned and cooked through (no longer pink), about 3 minutes. Transfer to a bowl. Add more of the chicken and do the same. Cook all chicken this way and place in bowl.

In the same pot, heat a bit more oil. Add onions and saute for 4 minutes until lightly browned. Add garlic and cook for 1 minute. Add peppers and saute for 4 minutes until the peppers are crisp-tender. Add beans, broth, beer, chile powder, salt, cumin and mexican oregano. Cook, uncovered, for 30 minutes. Add tomatoes; simmer for another 3 minutes. Stir in lime juice and chicken. Heat through.

To serve: Put 2 ladlefuls in bowl. Add a bit of cilantro. Top with sour cream.
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Low_fat - Risag's Quick Vegetable Chili Low_fat - Risag's Quick Vegetable Chili

Low_fat - Risag's Quick Vegetable Chili
1 cup onion -- chopped 1 cup celery -- chopped 1 cup green bell pepper -- chopped 2 cloves garlic -- chopped 1 jalapeno or fresno pepper -- chopped with seeds 1 (14 oz) can low-sodium stewed tomatoes -- with juice 1 (14 oz) jar tomato salsa -- or your favorite 1 pkg chili seasoning -- such as McCormick 2 (15 oz) cans kidney beans -- or your favorite Cover the bottom of a large saucepan with 3-4 tbsp of water. Add the onion, celery, green peppers, and garlic. Saute until wilted 3-4 minutes. Strain out the liquid and return to

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Low_fat - Chili -  Quick Vegetarian Chili With Avocado Salsa
Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Tex-Mex Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 cup chopped onion 1 cup chopped red bell pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 3 cloves garlic, minced 1 (4.5 ounce) can chopped green chilies 2/3 cup uncooked quick-cooking barley 1/4 cup water 1 (15-ounce) can black beans, drained 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 (14 1/2-ounce) can vegetable broth 3 tablespoons chopped fresh cilantro 6 tablespoons reduced-fat sour cream 6 lime wedges 18