Low Fat Chicken Chili For Two Recipes

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LOW FAT CHICKEN CHILI FOR TWO



Low Fat Chicken Chili for Two image

This is a recipe I created when I started my low fat diet. It is very good served in a bread bowl or over the top of a baked potato. This recipe does double well if you would like to make more than two servings.

Provided by Jeremy9143

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

1 1/4 teaspoons chili powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/2 lb boneless skinless chicken breast, cut into bite size pieces
1/2 medium onion, chopped
1 -2 clove garlic, minced
1 jalapeno, left whole but place 3 to 4 slits in the sides
1 -2 bay leaf
1 (14 1/2 ounce) can tomatoes, chopped undrained
1 cup corn (Frozen or Canned)
1/4 cup cilantro, chopped
salt and pepper

Steps:

  • Prep chicken and onion.
  • Combine first six ingredients in a small bowl or cup and mix well.
  • Sprinkle half of the spice mixture over the chicken and reserve the other half.
  • Spray a non-stick pot with a fat free cooking spray.
  • Add chicken and onions.
  • Cook over a medium heat for 8-10 min.
  • or until chicken is cooked.
  • Add the minced garlic, jalapeno, bay leaf, tomato, reserved spice mixture, and corn to the pot and bring to a boil.
  • Reduce heat to medium-low and simmer uncovered for about 10 min.
  • Add the cilantro and simmer an additional 8-10 min.
  • Remove the jalapeno and bay leaf and serve.

LOW FAT CHICKEN CHILI



Low fat Chicken Chili image

Very flavorful and healthy, filling meal. Add fat free cheddar and fat free sour cream for even more flavor.

Provided by gopherjen

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground chicken
2 cloves minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can red kidney beans, drained
1/4 cup canned diced green chilis
1 medium sweet onion, chopped
2 tablespoons tomato paste
1/4 cup tomato sauce
oregano

Steps:

  • Spray large skillet with non stick cooking spray.
  • Cook chicken and garlic over medium heat until browned, stirring to break up meat.
  • Drain.
  • Add spices, stir well.
  • In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
  • Cook until hot and well combined, about 10 minutes.
  • Add chicken mixture.
  • Cover and cook on med heat until all the flavors are well blended.
  • (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour).

Nutrition Facts : Calories 247.6, Fat 7.3, SaturatedFat 1.9, Cholesterol 65, Sodium 260.9, Carbohydrate 26.7, Fiber 8.6, Sugar 6, Protein 21.6

LOW FAT CHICKEN GREEN CHILI



Low Fat Chicken Green Chili image

My husband has switched from Atkins to the Body-For-Life diet, where food needs to be low fat and about equal portions of protein and carbohydrates. This is one of his favorites.

Provided by Raquel Grinnell

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 onions, diced
5 garlic cloves, minced
4 1/2 cups reduced-sodium fat-free chicken broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 (12 ounce) jars green chili salsa, mild
3 lbs boneless skinless chicken breast halves (approx 12 pieces)
2 (4 ounce) cans diced green chilies
1 (10 ounce) can Rotel tomatoes & chilies, undrained
2 (15 1/2 ounce) cans cannellini beans, drained
1 (16 ounce) can fat-free refried beans
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1/4 teaspoon dried oregano

Steps:

  • In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step) and stir.
  • When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
  • Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
  • We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.

Nutrition Facts : Calories 330.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 87.2, Sodium 1110.8, Carbohydrate 31.6, Fiber 7.5, Sugar 4.3, Protein 39.4

WHITE CHICKEN CHILI FOR TWO



White Chicken Chili for Two image

This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 pound chicken breasts, sliced into 1/2-inch-by-2-inch strips
1 slice bacon, finely diced
1/2 medium yellow onion, finely diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
One 15.5-ounce can white beans, drained
1/4 cup canned green New Mexico chiles or roasted, peeled, seeded and chopped fresh chiles
1/4 to 1/2 teaspoon sugar
1/4 cup sour cream
Kosher salt and freshly ground black pepper
Sourdough bowls, warmed, for serving (see Cook's Note), optional
Sliced scallions, for garnish

Steps:

  • For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
  • For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
  • Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
  • Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
  • Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.

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