Spicy Chicken Chili

By cserumga

1-1/3 cups equals 242 calories, 6 g fat (2 g saturated fat), 32 mg cholesterol, 694 mg sodium, 31 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Ingredients

• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 small sweet red pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 serrano pepper, seeded and chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 carton (32 ounces) reduced-sodium chicken broth
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 to 2 teaspoons crushed red pepper flakes
• 2 to 4 tablespoons Louisiana-style hot sauce
• 2-1/2 cups cubed cooked chicken breast
• 2 cups frozen corn
• 3/4 cup reduced-fat sour cream
• 3/4 cup shredded reduced-fat cheddar cheese

Preparation

Step 1

In a Dutch oven, saute the first five ingredients in oil until tender. Add garlic, cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.