We are certainly into comfort food season. And while I love a good meaty chili, this Tex Mex Chili recipe that uses chicken instead of beef is so delicious that its part of my dinner roster just as often as the more traditional versions. I also love that you can add a few different toppings to dress it up and make it your own. This is a perfect recipe to have simmering on the stove while you play outside in the snow! This recipe makes 6 servings.
3 chicken breasts, diced
1/4 all purpose flour
2 tsp vegetable oil
1 cup chopped onion
1 1/4 cups canned corn, drained
2 tsp finely chopped garlic
1 1/2 cups canned black or white beans, drained and rinsed
2 1/2 cups tomato sauce (store bought or home made)
3/4 cup chicken stock
1 Tbsp chili powder
1 1/2 tsp basil
1 tsp oregano
1 1/2 tsp sedded and finely chopped jalapeno pepper OR 1 1/2 tsp hot chili sauce
pinch of pepper
Topping options (divide between the 6 servings):
1/4 cup chopped fresh parsley or cilantro
1/2 cup shredded aged cheddar
1/4 low fat sour cream
1/2 diced avocado
As with any chili recipe, adjust the spiciness level to your liking by adding more or less chili sauce or jalapenos.
Toss the chicken with the flour. Lightly coat a sauce pan with non stick spray and add 1 tsp of the vegetable oil and heat on medium. Cook the chicken until it is brown on all sides but not cooked through. Remove from the pan and set aside. Add the onion and cook for about 5 minutes. Stir in corn and garlic and continue to cook until the corn is browned.
Stir in the rest of the ingredients (not the toppings) and bring to a boil. Once boiling, stir and reduce the heat to a simmer and add the chicken back in. Simmer, covered, for 15 minutes or until thickened.
Pick your garnishes and serve!