Cali Florida Chili Recipe
Servings: 1
Ingredients
- 1 tsp crushed mixed peppercorns, divided
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- 4 c. sliced plum tomatoes
- 1 c. diced sun-dry tomatoes (not in oil)
- 1 c. Zinfandel Or possibly dry red wine Or possibly reduced-sodium chicken broth
- 2 x dry California chilies, minced
- 4 tsp chili pwdr
- 1 x avocado, minced
- 2 Tbsp. sunflower seeds, toasted Salt, to taste
- 6 Tbsp. finely minced fresh purple basil
Directions
- Sprinkle 1/2 tsp. peppercorns in a medium non-stick skillet; add in chicken and saute/fry till pcs are lightly browned.
- Combine fresh and dry tomatoes, wine, chilies, and chili pwdr in large saucepan; stir in chicken. Heat to boiling; reduce heat and simmer, covered, 6 min. Uncover and simmer till slightly thickened, about 5 min.
- Stir in avocado, sunflower seeds, and remaining 1/2 tsp. peppercorns.
- Season to taste with salt. Spoon into bowl; sprinkle with basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1353g | |
| Calories 1071 | |
| Calories from Fat 265 | 25% |
| Total Fat 29.89g | 37% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 171mg | 57% |
| Sodium 1471mg | 61% |
| Potassium 5047mg | 144% |
| Total Carbs 83.85g | 22% |
| Dietary Fiber 27.8g | 93% |
| Sugars 39.68g | 26% |
| Protein 87.14g | 139% |
