Apple Corn Chili

Well, I don't know about where you live, but here in Boston, winter has set right in. Temps in the high 20s at night and 30s during the day definitely make me want to come home to a bowl of something warm for dinner. Try out this fun version of chili brought to us by the people over at Fruits and Veggies More Matters.

This recipe costs $7.43 (or $1.86/serving and there are 4 standard servings - probably 8-10 bariatric servings) and has 20 grams of protein in each one of the 4 servings.

*2 tablespoons olive oil, divided
*8 oz chicken breast, skinned, deboned and cut into 1/2 inch cubes
*1 medium onion, diced
*2 cloves garlic, minced
*salt a pepper
*15 oz can yellow corn, no salt added, drained (or use 2 cups frozen kernels)
*2 firm red apples (like Braebrun, Empire or Fuji), peeled, cored and chopped
*1/2 tablespoon cumin
*1/8 teaspoon cayenne pepper (because some like it hot)
*15 oz can black beans, no salt added, drained, rinsed
*2 cups low sodium, low fat chicken broth (or 2 cups water + 2 teaspoons sodium free chicken bouillon)
*4.5 oz can diced green chiles, drained
*1/4 cup fat free sour cream
*1/4 cup fresh cilantro, chopped

1. Heat 1 tablespoon olive oil in stock pot over medium heat
. Add chicken and brown, about 7 minutes.
2. Remove chicken and set aside. Add remaining olive oil to pan and heat. Add onions, garlic, season with salt and pepper and saute until vegetables are starting to get soft.
3. Then add cumin, cayenne, apples, beans, chiles and corn. Cook another 5 minutes.
4. Add chicken back to pot. Pour broth into pan and using a wooden or thick plastic spoon, scrape the bottom of the pan to get all the bits up off the bottom. Stir to combine and let simmer for about 20 minutes. (if to much liquid boils off you might need to add more broth).
5. To serve, ladle into bowls and top with sour cream and cilantro.

ENJOY!