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September’s Café CHUNKY CHICKEN CHILI




Source of Recipe


Norman/September’s Café


List of Ingredients




2 T olive oil
1 ½ lbs boneless, skinless chicken cut into ½ inch chunks
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 t ground cumin
1 can (15 oz) low sodium chicken broth
1 can (15 oz) tomato sauce
1 can (15 oz) Rotel tomatoes (original flavor)
1 T chili powder
1 t dried oregano
¼ teaspoon salt
¼ teaspoon pepper
2 T chopped fresh cilantro

Optional Toppings:
Diced fresh avocado
Shredded cheddar cheese
Fresh diced tomatoes
Sour cream
Chopped green onion tops

Recipe



In a large heavy stockpot or saucepan, heat the oil over medium heat.
Sauté the chicken until browned, about 5 minutes. Remove the chicken
with a slotted spoon and set aside. Add the red bell pepper, onion, and
garlic and sauté about 5 minutes. Add the cumin, chili powder, and
oregano and cook another 2 minutes. Add the broth, tomato sauce, Rotel,
salt and pepper. Stir well. Add the chicken and any juices. Stir to coat
all with the spices. Cover, reduce the heat and simmer for 20 minutes.
Stir in the cilantro and serve with topping choices. 6 servings/ 10
carbs per serving