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SoupStew - Cali-Flor-Ida Chili

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

1/2 tsp. + 1/2 tsp. crushed mixed peppercorns, separated
1 lb boneless, skinless chicken breast, cut into 1" cubes
4 c. sliced plum tomatoes
1 c. diced sun dried tomatoes, (not in oil)
1 c. red or white grape juice or reduced sodium chicken broth
2 chopped dried chilies
4 tsp. chili powder
1 chopped avocado
2 tbsp. toasted sunflower seeds
salt to taste
6 tbsp. finely chopped fresh purple basil


Recipe

Sprinkle the 1/2 tsp. peppercorns in a medium non stick skillet.
Add the chicken and saute until the pieces are lightly browned.
Combine the fresh and the dried tomatoes, grape juice, chilies, and chili powder in large saucepan.
Stir in the chicken and heat to boiling.
Reduce the heat and simmer, covered, for 6 minutes.
Uncover and simmer until slightly thickened, for about 5 minutes.
Stir in the avocado, sunflower seeds, and the remaining 1/2 tsp. of peppercorns.
Season to taste with salt.
Spoon into bowls and sprinkle with basil.
Makes 6 servings.

Nutritional info per serving:
Cal: 258, Fat: 9.2 g, Chol: 46 g, Sod: 272 mg, Prot: 21.5 g, Carb: 19.7 g
Diabetic exchanges: 4 Vegetable, 2 Meat, 1 Fat