Inexpensive chicken thighs are perfect for chili since the dark meat stays moist and tender during cooking and lends more flavor than would chicken breast. Here they’re seasoned with chipotle chile powder and cumin for a sassy-smoky Southwestern taste.
1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon ground cumin
1 1/2 teaspoons chipotle chile powder
1 green or yellow bell pepper, chopped
1 large onion, chopped
4 garlic cloves, minced
1 jalapeño or serrano chile, seeded, deveined, minced
1 (28-oz.) can diced fire-roasted tomatoes
1 (16-oz.) can no-salt-added black beans, drained, rinsed
1 cup frozen white corn kernels
1 cup lower-sodium chicken broth
1 cup shredded reduced-fat Mexican cheese blend
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
6 lime wedges
1 Combine chicken, cumin and chipotle chile powder in medium bowl. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook chicken 2 minutes, stirring occasionally. Add bell pepper, onion, garlic and jalapeño; cook 5 minutes or until outside of chicken is no longer pink, stirring occasionally.
2 Add tomatoes, beans, corn and broth; bring to a boil over high heat. Reduce heat to medium-low to low. Simmer, covered, 15 minutes or until chicken is no longer pink in center. Stir in cilantro. Serve topped with cheese and green onions; garnish with lime wedges.
6 (1 1/3-cup) servings
PER SERVING: 305 calories, 8 g total fat (3 g saturated fat), 28.5 g protein, 30.5 g carbohydrate, 50 mg cholesterol, 560 mg sodium, 9.5 g fiber