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Chicken Chili
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Serve with a dollop of Greek yogurt, avocado, grated cheese and enjoy!
serves 4


1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 pound leftover cooked chicken, chopped
1 15-ounce can black beans, drained
1 15-ounce can no salt added tomato sauce
1 cup water
½ cup medium salsa
1 cup frozen or fresh corn kernels
Salt and freshly ground black pepper to taste
1⁄3 cup cilantro, chopped

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Chicken Chili
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a large soup pot heat oil over medium heat. Add onions and garlic and cook for 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin and coriander and cook one minute, stirring constantly.
2. Add chicken, beans, tomato sauce, water, salsa and corn. Season with salt and pepper and bring to a boil, reduce heat and simmer uncovered for 20 minutes or until chili is thick. Stir in cilantro and serve.

Per serving: 315 calories, 12g fat, 3g sat fat, 24g carbohydrates, 30g protein, 34mg sodium, 3g fiber

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