Notes

The addition of the sour cream topping (as mentioned in the abstract above) does not change the recipe's POINTS value.


POINTS® Value |  5
Servings | 4
Preparation Time | 25 min
Cooking Time | 305 min
Level of Difficulty | Easy

main meals | Make a luscious topping for our veggie-packed, chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of ancho chile powder or chipotle chile powder. Swirl 1 tablespoon into each bowl before serving.

2 tsp vegetable oil
1 large garlic clove(s), minced
1 small onion(s), chopped
1 medium stalk celery, chopped
1 medium portobello mushroom(s), chopped
1 medium yellow summer squash, diced
1 cup chopped tomatillos, about 4 medium husked tomatillos
15 1/2 oz canned hominy, drained and rinsed
1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1/2 tsp table salt
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp black pepper
1 Tbsp uncooked corn grits, regular-variety
1 pound uncooked boneless, skinless chicken breast, cut into bite-size pieces
1 1/2 cup fat-free chicken broth

Instructions


1. Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.
2. Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.