Prep: 20 minutes • Cook: 45 minutes
Serves: 10 • Makes: about 14 cups
8 slices turkey bacon, cut crosswise into 1/4-inch strips
2 green and/or red bell peppers, diced
1 medium yellow onion, diced
1 tablespoon chili powder
1 tablespoon dried marjoram
1 tablespoon dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 cup all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 can (28 ounces) diced tomatoes, drained
6 cups rinsed and drained canned great Northern beans
6 cups less-sodium chicken broth
1 teaspoon fresh lemon juice
1 boneless, skinless chicken breast (about 8 ounces)
1/2 teaspoon jerk seasoning
1 teaspoon olive oil
Light sour cream, pico de gallo and cilantro leaves for garnish (optional)
1. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until crisp, stirring frequently. Reduce heat to medium. Add bell peppers and onion, and cook 3 to 4 minutes, stirring frequently. Stir in chili powder, marjoram, oregano, cumin and garlic powder, and cook 1 minute. Stir in flour, salt, cayenne pepper and black pepper.
2. Add tomatoes, beans, broth and lemon juice, and bring to a simmer; simmer 20 minutes, stirring occasionally.
3. Meanwhile, sprinkle both sides of chicken with jerk seasoning. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 3 to 4 minutes or until deep brown in color, turning once. Reduce heat to medium, and cook chicken 5 to 6 minutes longer or until internal temperature reaches 165°, turning occasionally. Cut chicken into 1/2-inch pieces.
4. Ladle chili into serving bowls and top with chicken. Garnish with sour cream, pico de gallo and cilantro, if desired.
Approximate nutritional values per serving:
316 Calories, 4g Fat (1g Saturated), 19mg Cholesterol,
892mg Sodium, 47g Carbohydrates, 10g Fiber, 22g Protein