(Not your ordinary) Chicken Chili

1/2 c diced carrot

1/2 c diced red onion

1/2 c diced celery

1/2 c diced green pepper

1 TBSP olive oil

1 TBSP all-purpose flour

3/4 to 1 c boiling hot chicken stock or water

14 1/2 oz can large butter (or cannellini) beans

14 1/2 oz can black-eye peas

1/2 tsp crushed chilies

1 bay leaf

Salt and Pepper

Tabasco to taste

12 oz cooked boneless, skinless chicken breast - chopped into small dice.

Saute the carrot, onion, celery and green pepper in the olive oil on a medium heat for about 4 or 5 minutes until they're soft.  Sprinkle the flour over the veggies, mix well and cook for approximately 30 seconds then add the sufficient liquid to halfway cover the veggies and stir well.  Add the beans, the crushed chilies, the bay leaf and salt and pepper to your taste and simmer on a low to medium heat for 20 minutes, stirring occasionally.  Finally, drop in the chopped chicken breast, heat for about 3 or 4 minutes till it comes to a boil.  Adjust the seasoning using salt, pepper and a few dashes of Tabasco Sauce to your taste.

Serves 6

PPV per serving 5

I hope you enjoy my version of Chicken Chili - it seems more complicated than it is because there are a lot of ingredients, but it's really quite simple :)

Finish it by serving over 3/4 c brown rice and sprinkle a couple of TBSP of Light Mexican Style Shredded Cheese on top.  Sometimes I really break out of the mundane by adding some guac on top and occasionally even some fat-free sour cream!  All these ingredients add PPV; don't forget to count them!

See you back here on Sunday!