CHICKEN CHILI

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We had this for supper the other night, and it was one of those recipes where you just got an idea and started throwing things together, and voila! it turned out wonderful.  My husband and son said I HAVE to share this or something! I agreed. It was too good to keep it to ourselves.  Good things must be shared. Hence... I am back sharing recipes now and then.

This is a wonderfully spicy flavorful green chili.  You can make it more or less spicy as you please.  In the recipe I went mild on the seasonings compared to what I actually put in.  So since that is a matter of preference, I leave it to you.

CHICKEN CHILI

6 servings                    

1/4 cup  coconut oil
1 pound  chicken breast -- diced
1 tablespoon  chili powder
1 tablespoon  cumin powder
1 teaspoon  onion powder
1 teaspoon  garlic powder
salt and pepper -- to taste (I just sprinkled it over all)
1/4 teaspoon  hot sauce
32 ounces  green taco Sauce, Ortega-mild -- (2 16 oz. bottles)
15 ounces  black beans, canned -- drained and rinsed well
15 ounces  diced tomatoes -- (canned)

In large frying pan, add 1/4 cup coconut oil, or oil of your choice, and melt.  Add chicken, chili powder, cumin powder, onion powder, garlic powder, salt and pepper and hot sauce.  Stir and cook until chicken is cooked through.

Transfer the chicken into a 2 or 3 qt pan and add green taco sauce, black beans, and diced tomatoes.  Stir together, bring to a boil, then reduce heat and simmer for 30 minutes to blend flavors.

Copyright:
  "Ginny Larsen, 4/14/2014"
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Per Serving: 268 Calories; 16g Fat (52.9% calories from fat); 17g Protein; 14g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 1038mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : 9g net carbs per serving