This recipe has a 25/35/60% split between carbohydrates proteins and fats. The high fat content of this recipe is mostly due to the ground chicken and avocados that are used as garnish. The recipe calls for 2 avocados to be used as garnish. For a 4 serving dish 2 avocados seems like a lot. 1/2 of an avocado per serving used as garnish is probably too much. You can easily lower the calorie content and percentage of fat in this recipe if you use a smaller amount of avocado as garnish. This wont affect the flavor of the chili as the avocado is not even cooked in the dish.
This recipe is from the Serious Eats blog. They were doing a write up of all of their favorite game day chili recipes. This was one of the easiest recipes to make in terms of ingredients and prep time.
As you can see above this is one of the lower protein options featured on this site.
- 3 tablespoons olive oil
- 2 medium onions, diced (about 1 3/4 cups)
- Kosher salt
- 2 jalapenos (or green chilies), finely chopped
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 pound ground chicken
- 2 chipotle chilies in adobo sauce, finely chopped
- 3 (15-ounce) cans white beans (such as great northern or cannellini), drained and rinsed
- 3 cups homemade or store-bought low sodium chicken broth
- 1 1/2 cups frozen corn, thawed
- 1/2 cup fresh cilantro leaves, chopped
- 2 avocados, sliced for garnish
- Tortilla chips to serve on the side
- Limes to serve on the side
1) In large saucepan or dutch oven, heat oil over medium heat until shimmering. Add onion and 1 teaspoon salt. Cook, stirring, until softened and beginning to turn golden, 6 to 8 minutes. Add jalapeños, garlic, cumin, oregano, and cayenne. Cook until fragrant, about 1 minute.
2) Add chicken and cook until just cooked through, about 4 minutes. Add chipotle chilies, beans, and broth and bring to simmer. Simmer for about 10 to 15 minutes to let flavors meld.
3) Add corn to just heat through. Season to taste. Stir in cilantro and serve with avocado, chips, and lime.