Mmmm I LOVE this recipe! I originally got it from the Pampered Chef “It’s good for you” Cookbook, but I adapted it quite a bit to our tastes! (and to make it Gluten Free for my sister who is Celiac!) So yes it is Gluten Free! Just watch the labels on the salsa, and the chicken broth you use!

 

I meant to post this after Christmas, but totally forgot! My Mom has been on my case for the past few days to send it to her so here it is! :) It’s great with leftover Turkey, or chicken! :)

 

 

Lean and Green Chicken Chili

1 lb cooked chicken breast or turkey shredded or cut into bite sized pieces

1/2 cup brown rice, ground in spice grinder, coffee grinder or food processor until a grainy powder

1/2 chopped onion

1 can green chilies

1 chopped green pepper

1-2 tsp ground cumin (to taste…I like mine more cumin-y than others!)

2 garlic cloves, minced

14 oz chicken broth (or one carton) – reduced sodium

2 cans white kidney beans, drained and rinsed

1 jar salsa verde (green salsa) (I use the Presidents Choice, it’s amazing!)

2-3 tbsp of freshly chopped cilantro

sour cream

 

Saute onion, and green peppers in frying pan until tender.

In large pot mix add chicken broth and ground rice. Bring to boil. Once boiling turn heat to low and let simmer. Add onion and green peppers.

Stir in beans, chilies, chicken, salsa and spices. Let simmer 15-20 minutes. Just before serving add cilantro.

Serve topped with sour cream!

 

Makes approx 6-7 cups.

Per 1 1/2 cup = 260 calories, 3.5g fat, 45mg cholesterol, 32g carbohydrates, 25g protein and 5g fiber.

 

 

 

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