“This excellent chicken chili recipe comes from Diane Glass, a caterer in Tulsa. She serves it in deep chili bowls, topped with chopped red onion, sliced pickled okra and nonfat yogurt. It's also easy to make. From the Joselin Diabetes Gourmet Cookbook.”
READY IN:
2hrs 30mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans in a large heavy pot. Add cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit, covered, for 1 hour. Or soak beans overnight in water to cover.
  2. Drain beans. Place 5 cups chicken stock in same pot. Add garlic, onions, cilantro, parsley, bay leaf, oregano, thyme, cumin, mint, jalapeno and beans. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
  3. Meanwhile, remove all visible fat from chicken. In a large skillet, poach chicken breasts in remaining 2 cups chicken stock until just tender, about 15 minutes. Cool and cut chicken into cubes. Reserve stock and chicken.
  4. When beans are tender, add chicken and one cup reserved stock. Cook for 15 to 20 minutes until chicken is heated through, thinning chili with remaining reserved stock as needed (chili should be thick). Ladle chili into bowls. Serve with chopped red onion, picked okra or green chilies and nonfat yogurt.

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