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California Chili Recipe

California Chili Recipe

6 servings

This chili sports some California style touches !



1 pound boneless, skinless chicken breast, cubed (1-inch)

1 teaspoon crushed mixed peppercorns

4 cups sliced plum tomatoes

1 cup each: diced sun-dried tomatoes (not in oil), Zinfandel

or other dry red wine

2 dried California chilies, chopped

4 teaspoons chili powder

1 avocado, chopped

2 tablespoons sunflower seeds, toasted

Salt, to taste

6 tablespoons chopped basil


Saute chicken and peppercorns in lightly greased large saucepan until browned, 8 to 10 minutes. Add plum and sun-dried tomatoes, wine, chilies and chili powder, heat to boiling. Reduce heat and simmer, covered, 10 minutes, simmer, uncovered, until thickened to desired consistency, 5 to 10 minutes. Stir in avocado and sunflower sees, season to taste with salt. Sprinkle each bowl of chili with basil.


Per Serving:

Calories: 258

% of calories from fat: 30

Fat (gm): 9.2

Saturated fat (gm): 1.8

Cholesterol (gm): 46

Sodium (mg): 272

Protein (gm): 21.5

Carbohydrate (gm): 19.7

More Poultry Recipes

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