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Picante Chicken Chili

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Genevieve Johns Seivert

"A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!"
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40 m servings 336 cals
Original recipe yields 6 servings

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  1. Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

Nutrition Facts

Per Serving: 336 calories; 5.7 g fat; 30.6 g carbohydrates; 38.5 g protein; 78 mg cholesterol; 1193 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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