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Black Bean Chili
INGREDIENTS:
One 15 oz. can good quality low sodium Black Beans (I use S&W brand)
One can low sodium diced Tomatoes
Two Boneless Chicken Breast (sliced into bite sized pieces)
I sliced onion
Cumin (to taste)
Chili Powder (to taste)
Salt Substitute (to taste)
PREPARATION:
In an extra large nonstick skillet, brown chicken and onion
Drain liquid and Add beans and tomatoes
Optional for flavor:
(You can reserve half of the liquid from the beans and tomatoes and add to mixture)
Season to taste cover and let simmer on low heat for fifteen minutes
If you are feeling like something extra fancy and have time, add a bay leaf and let simmer a little longer. You can also use some oregano.
Sometimes I substitute two boneless pork tenderloin chops rather than using chicken
Serve as you would any chili, with light sour cream and cheese; maybe a few Guiltless Gourmet Corn Chips.
Most of the time I use this recipe to create burritos with El Ranchito Texas style Fajita soft flour tortillas (available at Safeway). The only fat in this recipe comes from the chicken and an average sized half breast contains approximately one gram of fat.
This is another recipe that is quick and lets you be creative!