30-Minute Popcorn Chicken Chili
Damaris Phillips, Celebrity Chef
Ingredients
- 2 tablespoons vegetable oil (6 Points®)
Kosher salt and freshly ground white pepper
3 celery stalks, cut into medium dice (about 1 cup)
1 medium onion, cut into medium dice (about 2 cups)
1 yellow bell pepper, cut into medium dice (about 1 cup)
1/4 cup whole wheat flour (3 Points®)
4 cups store-bought chicken stock, warmed
1 cup fire-roasted frozen corn
2 15-ounce cans Great Northern beans
1 14-ounce can fire-roasted tomatoes
2 tablespoons garlic powder
1 tablespoon ground cumin
1/2 to 1 teaspoon cayenne, depending on how much spice you like
1 pound grilled boneless skinless chicken breast, large dice
Nonfat unsweetened yogurt, for garnish
Green onions, for garnish
3 cups light white cheddar popcorn, to garnish (optional)
Directions
- Add the oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions, and bell peppers and sauté until tender, 4 to 5 minutes.
- Add the flour, stir to coat the vegetables, and cook until the flour starts to brown, about 3 minutes.
- Whisk in the warm chicken stock, stirring until combined. Add the corn, beans, tomatoes, garlic powder, and cumin, and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
- Add the diced chicken and cayenne, and season with salt and pepper.
- Cover and cook for another 10 minutes to warm through. Serve garnished with yogurt, green onions, and 1/2 cup popcorn.
With popcorn: a serving size consists of 2 cups of chili + 1/2 cup popcorn. Recipe serves 6 (2 Points® per serving)
Without popcorn: a serving size consists of 2 cups of chili. Recipe serves 6 (1.5 Points® per serving)
Information
- Category
- Soups/Stews
- Cuisine
- North American