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Clam Chowder with Tomatoes
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Black and White Chili
Prep and Cook Time: 30 minutes
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 (about 15 ounces) Great Northern beans, rinsed and drained
1
can (about 15 ounces) black beans, rinsed and drained
1
can (about 14 ounces) Mexican-style stewed tomatoes, undrained
2
tablespoons Texas-style chili powder seasoning mix
Preparation:
1.
Spray large saucepan with cooking spray; heat over medium heat. Add chicken and onion; cook and stir over medium-high heat 5 to 8 minutes or until chicken is browned.
2.
Stir beans, tomatoes with juice and seasoning mix into saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes.
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:
| Meat | 2 |
| Vegetable | 1/2 |
| Starch | 2 |
This recipe appears in:
Mexican
