Spicy Corn and Chicken Chili

Ingredients

1 tablespoon extra virgin olive oil

3/4 large onion, coarsely chopped

2 cloves garlic, finely chopped

1 1/2 to 2 tablespoons chili powder

2 teaspoons oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

Cayenne powder to taste

1 pound ground chicken breast (can also substitute lean ground turkey or beef)

1 (15-ounce) can tomato sauce

1/2 cup mild or medium salsa

1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels

Salt to taste

1/3 cup chopped cilantro

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

Serves 4

Nutrition

Per serving (about 13oz/357g-wt.): 330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g total carbohydrate (6g dietary fiber, 11g sugar), 29g protein