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Cali-Florida Chili

Serves: 6. Serving Size: 1/6 of recipe
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Ingredients

  • 1 tsp crushed mixed peppercorns, divided
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 4 cups sliced plum tomatoes
  • 1 cup diced sun-dried tomatoes (not in oil)
  • 1 cup Zinfandel OR dry red wine OR reduced-sodium chicken broth
  • 2 dried California chilies, chopped
  • 4 tsp chili powder
  • 1 avocado, chopped
  • 2 tbsp sunflower seeds, toasted
  • Salt, to taste
  • 6 tbsp finely chopped fresh purple basil

Directions

  1. Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet; add chicken and saute until pieces are lightly browned.
  2. Combine fresh and dried tomatoes, wine, chilies, and chili powder in large saucepan; stir in chicken. Heat to boiling; reduce heat and simmer, covered, 6 minutes. Uncover and simmer until slightly thickened, about 5 minutes.
  3. Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon peppercorns. Season to taste with salt. Spoon into bowl; sprinkle with basil.

Nutritional Information (Per Serving)
Calories:258
Protein:21.5g
Sodium: 272 mg
Cholesterol:46 mg
Fat: 9.2g
Carbohydrates: 19.7g
Exchanges: 4 Vegetable, 2 Meat, 1 Fat

Source: 1,001 Recipes For People with Diabetes
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