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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Yield: Makes 6 servings
Ingredients:
Nonstick cooking spray
1
pound chicken tenders, cut into 3/4-inch pieces
1
cup coarsely chopped onion
1
can (15-1/2 ounces) Great Northern beans, drained
1
can (15 ounces) black beans, drained
1
can (about 14 ounces) Mexican-style stewed tomatoes, undrained
2
tablespoons Texas-style chili powder seasoning mix
Preparation:
1.
Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and onion; cook and stir 5 minutes or until chicken is browned.
2.
Combine chicken mixture, beans, tomatoes with juice and chili seasoning in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours.
Serving Suggestion
For a change of pace, this delicious chili is excellent served over cooked rice or pasta.
Nutritional Information:
| Serving Size: 1 cup chili | |
| Fiber | 8 g |
| Carbohydrate | 34 g |
| Cholesterol | 44 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 6 % |
| Calories | 260 |
| Protein | 27 g |
| Sodium | 403 mg |
Dietary Exchange:
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
Chilis
