Chili tops list of healthy recipes during challenge

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  • By HAWC staff members
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The Health and Wellness Center hosted the 2010 Extreme Healthy Recipe Challenge in March during National Nutrition Month. Seven members of team Malmstrom entered recipes in the competition. All of the recipes were analyzed for nutritional value and scored based on the following criteria: 300-400 calories per serving, lest than 30 percent of the calories were from fat, less than seven percent calories from saturated fats, and less than 600 milligrams of sodium per serving. Congratulations to Linda Rosenmerkel for winning the challenge. Second place was awarded to Patrice Wilson and third place went to Becky Small.

Please enjoy the first place recipe:

Chunky Chicken Chili
Vegetable spray
1 ½ cups onion, chopped
1 cup green pepper, chopped
3 jalapenos, chopped
3 cloves garlic
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
2 cups bite-size cooked chicken breast (1 pound)
2 cups bite-size cooked chicken thigh (1 pound)
1 cup water
½ teaspoon ground red pepper
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 14 ounce can no-salt stewed tomatoes
1 14 ounce can no-salt chicken broth
1 12 ounce package reduced-calorie chili sauce*
1 16 ounce can great northern beans, drained

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion and next three ingredients; sauté five minutes. Add chili powder, cumin and oregano; cook two minutes. Add chicken, 1 cup water, and next seven ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes.

Add beans and cook five additional minutes.

*The reduced-calorie chili sauce is often hard to find, so you may want to use the original sauce.

Makes nine servings (Calories 233 per serving)