Ingredients
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1 teaspoon vegetable oil
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2 boneless, skinless chicken breast halves
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1 teaspoon vegetable oil
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1 large onion, diced
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salt and freshly ground black pepper to taste
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4 cloves garlic, chopped
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1 tablespoon ancho chile powder
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1 teaspoon ground cumin
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1 teaspoon all-purpose flour
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½ teaspoon chipotle pepper powder
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¼ teaspoon dried oregano
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1 teaspoon fine cornmeal
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2 cups chicken broth, divided
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2 (15 ounce) cans white beans, drained
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1 cup chicken broth
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¼ teaspoon white sugar, or to taste
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1 pinch cayenne pepper, or to taste
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⅓ cup chopped green onions
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⅓ cup sour cream
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⅓ cup chopped fresh cilantro
Directions
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Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
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Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
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Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
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Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
Diana Mc
Nutrition Facts (per serving)
| 410 | Calories |
| 9g | Fat |
| 55g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 410 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 3g | 17% |
| Cholesterol 41mg | 14% |
| Sodium 772mg | 34% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 12g | 43% |
| Total Sugars 4g | |
| Protein 29g | 58% |
| Vitamin C 7mg | 8% |
| Calcium 213mg | 16% |
| Iron 8mg | 43% |
| Potassium 1240mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
