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    CALI-FLORIDA CHILI


    Source of Recipe


    Diabetic Gourmet Magazine/"1,001 Recipes For People with Diabetes" by Surrey Books

    Recipe Introduction


    Nutritional Information Per Serving:
    Calories: 258, Fat: 9.2 g, Cholesterol: 46 g,
    Sodium: 272 mg, Protein: 21.5 g, Carbohydrate: 19.7 g
    Diabetic Exchanges: 4 Vegetable, 2 Meat, 1 Fat

    List of Ingredients




    - 1 tsp crushed mixed peppercorns, divided
    - 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
    - 4 cups sliced plum tomatoes
    - 1 cup diced sun-dried tomatoes (not in oil)
    - 1 cup Zinfandel OR dry red wine OR reduced-sodium chicken broth
    - 2 dried California chilies, chopped
    - 4 tsp chili powder
    - 1 avocado, chopped
    - 2 tbsp sunflower seeds, toasted
    - Salt, to taste
    - 6 tbsp finely chopped fresh purple basil



    Recipe



    Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet;
    add chicken and saute until pieces are lightly browned.

    Combine fresh and dried tomatoes, wine, chilies, and chili
    powder in large saucepan; stir in chicken. Heat to boiling;
    reduce heat and simmer, covered, 6 minutes. Uncover and simmer
    until slightly thickened, about 5 minutes.

    Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon
    peppercorns. Season to taste with salt. Spoon into bowl;
    sprinkle with basil.

    Serves: 6


 

 

 


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