520 calories, 8 grams sugar, 8 grams fat
Since chicken remains a popular low-fat, low-cal dinner item, there's a good chance you have some leftovers on hand. This hearty stew combines chicken, veggies, and spices to make one delicious next-day entrée.
“Leftover shredded chicken makes for a great chicken chili,” Murphy says. “I add some beer and hot sauce to mine, but it’s optional. Top with fresh cilantro before serving, along with some low-fat cheddar and sour cream. It also works well over brown rice.”
2 lb. leftover chicken (lean), pulled and shredded
2 tbsp. olive oil
3 garlic cloves, finely chopped
1 jalapeno, finely chopped
1 medium red onion, diced
1 medium Spanish onion, diced
1 medium green bell pepper, diced
16 oz. canned stewed tomatoes
16 oz. canned kidney beans
1 tbsp. ground black pepper
2 tbsp. chili powder
1 tbsp. cumin
1 bay leaf
2 tsp. hot sauce
1 can stout beer
16 oz. chicken stock/broth
1/3 c. chopped cilantro
Heat olive oil in a heavy bottomed sauce pot and add onions, peppers, garlic, and saute until translucent. Add all the spices and then add cooked shredded chicken to pot. Saute together to evenly distribute flavors. Add stewed tomato, kidney beans, chicken stock, and beer to pot. Simmer for 20 minutes; add hot sauce and season chili to liking. Once finished remove from heat. Stir in cilantro and serve. Serve over brown rice, or with low-fat cheddar cheese and sour cream, or even baked tortilla chips.
Makes 4 servings.
Recipe provided by Marc Murphy, judge on Food Network’s Chopped and chef/owner of Landmarc and Ditch Plains restaurants in New York City