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Spicy Chicken Chili With Corn Muffins

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Spicy Chicken Chili With Corn Muffins Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
618
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
67mg
22%
Sodium
534mg
22%
Total Carbohydrates
95g
32%
Dietary Fiber
14g
56%
Sugars
25g
Protein
46g
Calcium
61mg
6%

Number of servings: 4

Calories per serving: 618

Preparation time: 25 min

Total time: 50 min

Ingredients

Recipe for Corn Muffins

Nonstick cooking spray

2 tsp canola oil

1 lb chicken breasts, boneless, skinned, cut into 12-inch pieces

2 cups chopped onions

2 garlic cloves, minced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 (15-oz) can low-sodium kidney beans, drained

2 cups frozen, whole-kernel corn

1 (6-oz) can tomato paste, no salt added

1 (14 12-oz) can stewed, sliced tomatoes, no salt added

1 tsp dried mustard

1 tbsp chili powder

1 tbsp onion powder

1 tbsp Worcestershire sauce

2 cups water

Directions

1. Prepare Corn Muffins recipe according to directions.

2. Spray a large saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add canola oil. When oil is hot, add chicken pieces and cook 4 to 5 minutes.

3. Add onions, garlic, and bell peppers. Cook 2 to 3 minutes.

4. Add kidney beans, corn, tomato paste, tomatoes, dried mustard, chili powder, onion powder, Worcestershire sauce, and water. Bring to a boil. Cover. Reduce heat to a simmer and cook 25 to 30 minutes. Serve with corn muffins.

Makes 4 servings.

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