CHICKEN ENCHILADA CHILI
(adapted from http://www.5dollardinners.com/)
Serves: 5
Points: 3
1 c. homemade or store-bought beef broth
1 (6-oz.) can tomato paste
3 T. homemade taco seasoning
1 T. chili powder
1 (15-oz.) can red beans, drained
2 c. cooked black beans (canned is fine, rinse and drain)
1 (15-oz.) can diced tomatoes
2 c. cooked and shredded chicken
In a large saucepan or Dutch oven whisk together the beef broth and the tomato paste, plus about one can worth of water. Stir in the taco seasoning and chili powder. Add the red beans, black beans and tomatoes. Stir, heat through and simmer for ten minutes. Stir in the chicken. Simmer a little longer. (If simmering longer than 15 minutes, cover to prevent liquids from evaporating.)
0 comments:
Post a Comment