Tex Mex Chicken Chili

Tex Mex Chicken Chili

A low-fat version of your favorite chili, with an added tex mex flavour.

• CourseMain Dish

Servings6

Prep Time10 minutes

Cook Time40 minutes

Ingredients

• 3inch bonelessskinless chicken breasts, cut into 1/2cubes
• 2Tbsp flour
• 1small yellow onionchopped
• 1small can corndrained
• 2whole garlic clovesminced
• 119 oz no-salt-added black beans
• 1 jar of your favorite pasta sauce
• 3/4cup no salt added chicken broth
• 1Tbsp chili powder
• 1 1/2tsp dried basil
• 1tsp dried oregano
• 1 1/2tsp jalapeno pepperseeded and finely diced
• Cilantrochopped
• cheddar cheesegrated

Instructions

1. Toss the chicken and flour together in a small bowl. Spray a large saucepan with cooking spray and heat over medium heat. Saute the chicken approximately 5 minutes or until it is lightly browned on all sides, but do not cook through. Set aside.
2. Respray the same saucepan with cooking spray and cook the onion until soft. Stir in the corn and garlic and cook until the corn is browned.
3. Add the beans, pasta sauce, chicken broth, chili powder, basil, oregano, and jalapeno. Bring to a boil, reduce heat and cover. Simmer for 15 minutes.
4. Add the chicken and simmer another 10 minutes, until the chicken is fully cooked.
5. Garnish with cilantro and cheese.

Article source here:The Fit Housewife