Corn and Chicken Chili

By marck

Got this one from the Whole Foods web site.

Per serving (about 13oz/357g-wt.): 330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g total carbohydrate (6g dietary fiber, 11g sugar), 29g protein

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 large onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 Tbsp chili powder
• 2 tsp oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• Cayenne powder to taste
• 1 lb ground chicken breast
• 1 (15 oz) can tomato sauce
• 1/2 C mild or medium salsa
• 1 (16 oz) bag frozen corn kernels, or 3 cups fresh corn kernels
• Salt to taste
• 1/3 C chopped cilantro

Preparation

Step 1

1. In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

2. Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.