Cali-Florida Chili
Serves: 6
Serving Size: 1/6 of recipe
1 tsp crushed mixed peppercorns, divided
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
4 cups sliced plum tomatoes
1 cup diced sun-dried tomatoes (not in oil)
1 cup Zinfandel OR dry red wine OR reduced-sodium chicken broth
2 dried California chilies, chopped
4 tsp chili powder
1 avocado, chopped
2 Tbsp sunflower seeds, toasted
Salt, to taste
6 Tbsp finely chopped fresh purple basil
1. Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet;
add chicken and saute until pieces are lightly browned.
2. Combine fresh and dried tomatoes, wine, chilies, and chili powder
in large saucepan; stir in chicken. Heat to boiling; reduce heat and
simmer, covered, 6 minutes. Uncover and simmer until slightly thickened,
about 5 minutes.
3. Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon
peppercorns. Season to taste with salt. Spoon into bowl; sprinkle
with basil.
Calories: 258
Protein: 21.5 g
Sodium: 272 mg
Cholesterol: 46 mg
Fat: 9.2 g
Carbohydrates: 19.7 g
Exchanges: 4 Vegetable, 2 Meat, 1 Fat
Source: 1,001 Recipes For People with Diabetes
Author: Sue Spitler