FacebookTwitterGoogle PlusLinkedin


Chicken Chili
Chicken Chili

Portions: 8  Serving size: 1-cup chili plus 1/2-cup rice


1 tablespoon canola oil
4 cloves garlic, or 2 teaspoons chopped garlic in oil (jar)
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup green pepper, chopped
14-ounce can chicken broth, low sodium (140 mg or less per cup)
1-1/2 pounds (3 cups) cooked, chopped chicken
1 cup dark red kidney beans, canned, drained and rinsed
1 cup diced tomatoes, no salt added, drained
3/4 cup salsa, low sodium
3 tablespoons chili powder
1 teaspoon ground Mexican oregano
1/2 cup grated cheddar cheese
1/2 cup sour cream
4 cups white rice, cooked


  1. Pour oil in a large stock pot.
  2. Sauté garlic, onion, celery, carrot and green pepper until soft.
  3. Add low-sodium broth and bring to a boil.
  4. Add chicken, beans, tomatoes, salsa, chili powder and oregano.  Simmer for 1 hour.
  5. Serve 1-cup chili over 1/2-cup white rice. Top each serving with 1 tablespoon grated sharp cheddar cheese and 1 tablespoon sour cream.