Lunch

Red Bean Chicken Chili w/ Tortilla Chips is for Lunch.

Red Bean Chicken Chili w/ Tortilla Chips takes 15 minutes to prepare.

Red Bean Chicken Chili w/ Tortilla Chips takes 60 minutes to cook.

Red Bean Chicken Chili w/ Tortilla Chips makes 2 servings.

The ingredients for Red Bean Chicken Chili w/ Tortilla Chips are:

1 can of kidney beans, drained and rinsed
2 cups of water
1 jalapeno pepper (sliced, use the seeds)
1 cup chopped carrots
1 teaspoon of cumin
1/2 a cup of diced, canned tomatoes
80 grams of chicken breast (or 3.8 ounces)
1/4 cup of shredded cheddar cheese (1/8 cup per serving)
1 ounce of corn chips (9 small chips for each serving)

Here is how you make Red Bean Chicken Chili w/ Tortilla Chips:

Put the garlic, cumin, and water in a pot or rice cooker and turn the temperature up high enough that it might bubble.While that's starting to cook, rinse the kidney beans, slice the jalapeno and chop the carrots. Add them all to the pot, along with the diced tomatoes. Turn down the heat, and put on a lid. Leave it until the water has mostly boiled off, and add the chicken. When the chicken looks cooked when pulled apart with a fork, remove this from the stove and put half in a bowl. Sprinkle with half the cheese, and eat with 9 chips. Pack the other half to take to work for lunch tomorrow, putting the chips and cheese in a separate container.Serving Size: Lunch for two days.Number of Servings: 2Recipe submitted by SparkPeople user BIOLUMINESCENT.

The nutritional information for Red Bean Chicken Chili w/ Tortilla Chips is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 358.3

• Total Fat: 10.6 g
• Cholesterol: 39.7 mg
• Sodium: 829.8 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 14.5 g
• Protein: 25.6 g

Red Bean Chicken Chili w/ Tortilla Chips is Mexican cuisine.