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Wine Country Recipe: Simple & Healthy Chicken Chili from Ponte Winery

Wednesday, December 11th, 2013

Simple & Healthy Chicken Chili

Courtesy of Ponte Family Estate Winery

Serves 6-8

Kick off the New Year with this quick and healthy chicken chili recipe. The perfect weekday meal, this hearty low-fat stew is a snap to put together and tastes even better if made the day before. Cook low and slow for a simmered braised result; or stir everything together and serve – either way, it’ll satisfy. When it comes to chili, delicious toppings are almost as important as the dish itself! Grated cheddar cheese, greek yogurt (doubles as sour cream) and minced scallions are a great trio. Or get creative with black olives, avocado, sun-dried tomatoes and fresh basil. Don’t forget the best part: the Temecula wine pairing from our good friends at Ponte Winery.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 3-5 chicken breasts
  • 1 package chili seasoning
  • 1 white onion, diced
  • 2 garlic cloves, diced
  • 3-5 cans stewed tomatoes (can be different styles), drained
  • 4-5 cans of beans (kidney, black-mix it up!)
  • 1 small can tomato paste
  • 1 can of corn (optional)
  • 2 celery sticks (optional)
  • salt and pepper to taste

 

Instructions

In a large crock pot, combine stewed tomatoes, onion, garlic and chili seasoning. Add beans, tomato paste and chicken breasts (if chicken is frozen, thaw first). Cook on low for 6 hours or on high for 2-3 hours. Once done, shred chicken by mashing with a potato masher or use two forks to shred meat.  Set out various bowls of shredded cheese, sour cream or greek yogurt and scallions to garnish on top.

This makes quite a lot of chili but you can freeze any leftovers and have dinner made for a few nights. This chili recipe pairs well with Ponte Winery’s 2010 Malbec, which is a medium to full bodied red wine with aromas of blackberry, plum, and black pepper. But remember, you can pair this recipe with whatever Ponte wine is your personal favorite!

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