Fire Roasted Tomato Chicken Chili

Directions

In 4 quart saucepan, heat oil over med-high heat. Add onion, chicken, garlic, and chili, cook 5 to 7 min, stirring frequently, until chicken is light golden brown.

Add tomatoes, beans, 2 tbs of cilantro, chili powder, salt, and water; heat to boiling. Reduce heat to low; simmer 12 to 15 min or until chicken is not longer pink in center and flavors are blended, stirring occasionally.

To serve: sprinkle with remaining cilantro and cheese2 tsp EVOO

1 large onion, chopped

1 lb boneless skinless chicken cut into cubes

2 cloves garlic, finely chopped

1 fresh jalapeno chili, seeded, finely chopped

1 (14.5 oz) fire roasted diced tomatoes, undrained

1 can red kidney beans, drained, rinsed

¼ c chopped fresh cilantro

1 tbs chili powder

¼ tsp salt

¾ c water

Shredded reduced fat sharp cheddar cheese.

Ingredients

No ingredients are listed for this recipe.