Chicken Enchilada Chili
4 servings
份量45 minutes
總時間食材
2 tablespoons avocado oil
1 ½ cups diced-small yellow onion
1 cup diced-small red bell pepper
4 garlic cloves (minced)
2 pounds ground chicken (preferably dark meat, sub ground turkey)
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons tapioca flour
2 tablespoons tomato paste
Two [4-ounce] cans diced green chiles
14 ½ ounce can fire roasted diced tomatoes
15- ounce jar red enchilada sauce
2 cups low-sodium chicken broth
One [15-ounce] can black beans (drained and rinsed)
One [15-ounce] can red kidney beans (drained and rinsed)
1 avocado (thinly sliced)
Sour cream or Greek yogurt
Corn tortilla chips or Frito Corn Chips
1 jalapeño (thinly sliced)
Fresh cilantro leaves
Shredded Monterey jack cheese
步驟
Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the onion, bell pepper and garlic and cook, stirring, until the veggies are tender, about 4 minutes.
Add the ground chicken and continue to cook, breaking up the meat with the edge of a spoon, until the meat is cooked through and no longer pink, about 5 minutes. Drain off excess fat, if needed.
Add the salt, black pepper, chili powder, cumin, paprika, and oregano and toss until well combined and fragrant, about 2 minutes. Add the tapioca flour and stir until very well combined. Then add the tomato paste, tossing until very well combined in with the meat.
Add the diced green chiles, fire-roasted diced tomatoes, enchilada sauce, and broth and stir until well combined. Bring to a simmer.
Once simmering, stir in the drained and rinsed beans and reduce the heat to a light simmer, about medium-low to low heat, cover and cook to allow the flavors to meld and the beans to become tender, 15 to 20 minutes.
To serve, ladle into bowls and garnish as desired.
營養
每份大小
-
卡路里
619 kcal
總脂肪
34 g
飽和脂肪
7 g
不飽和脂肪
25 g
反式脂肪
0.1 g
膽固醇
195 mg
鈉
2566 mg
總碳水化合物
35 g
膳食纖維
9 g
總糖
15 g
蛋白質
47 g
4 servings
份量45 minutes
總時間