Nutritious Chicken Chili Recipe

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Nearly one in three children in America are overweight or obese. Obesity has potentially devastating consequences for youth, increasing the risk of health problems such as heart disease, diabetes, and cancer. Children who are obese also miss more school than other kids.

National PTA’s Healthy Lifestyles program provides family-centered education and tools to empower families to partner with schools and advocate for healthy changes around nutrition and physical activity, and create an environment at home that supports the positive changes happening at school.

By advocating for nutritious school meals and quality physical education, ensuring healthy options are available at home, and modeling healthy behaviors, parents can create lifelong healthy habits within their families and school communities and foster their children’s academic, social, emotional and physical growth.

A healthy lifestyle starts with healthy eating. Here’s a great winter recipe for nutritious chicken chili.

Ingredients

  • Cooking spray
  • 2 pounds skinless, boneless chicken breast,
    cut into bite-sized pieces
  • 2 cups finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 1 cup water
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
  • 1 (14-ounce) can fat-free,
    less-sodium chicken broth
  • 1/2 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.

Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.

Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes.

Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

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