Cali-Florida Chili

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.

Recipe Yield: Serves: 6. Serving Size: 1/6 of recipe

Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes