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Chicken: Wasabi Chicken Chili

Source of Recipe

From Mystree


Recipe Introduction

"You are going to love this Asian inspired approach to chili done the 6wbmo way. This chili can be divided into 3 oz portions and is great for all body types. Be careful though, if you’re not into hot food, don’t try this at home folks… "

List of Ingredients

1 pound lean chicken breast ( boned, skinned and slicked into ½ inch strips )
1 16 oz can Pinto beans
1 cup red or burgandy wine
1 tbsp fresh or pregrated wasabi paste ( you can fresh in asian markets or for pregrated watch sodium )
1 tsp grated fresh ginger
1 medium red, green and yellow bell peppers diced (three total)
1 16 oz can NSA diced tomatoes
1 8 oz can NSA tomatoe sauce
1 bay leaf
2 cloves minced garlic
1 tsp oregano
1 tsp cumin
1 tbsp chili powder
1 tbsp paprika
1 lime (juice only)
½ cup carrots (julianned or shreadded)
1 white onion (diced )
Black or red pepper to taste
as much water as needed to cover your mixture
(if you like a sweeter chili add splenda to taste)


Recipe

Bean Marinade:

Soak beans for at least one hour prior to cooking in red wine, ginger and garlic…

Chicken Marinade:
Mix your wasabi with the lime juice, oregano, cumin, chili powder and paprika place over chicken and refrigerate until ready to use.

Cooking:
Brown your chicken in a large non stick skillet. In a large pot add your bean mixture, onions, peppers, and tomatoes (do not drain), bring to a slow simmer using low heat. Add your tomatoe sauce, and chicken mixture. Stir all together well… add just enough water to cover the top of your chili add your bay leaf and as much pepper as you see fit (add splenda now if you desire). Cover chili and stir every 30 minutes. Allow to stew for at least 2 hours (can crock pot this also).

Eatting:
You may be asking yourself… Hey when do the carrots come in? Well, were substituting carrots for cheese. Top your chili with a hearty helping of carrots.