Tuesday, February 11, 2014

Healthy Chicken Chili in Sprouted Corn Tortilla Bowls

Healthy Chicken Chili in Sprouted Corn Tortilla Bowls
If it's still cold where you are, this is a great recipe to warm you up!  The chili isn't a new recipe for me, but these CUTE little bowls made from my FAVORITE sprouted corn tortillas are a great new way to serve it!

So much of our food is filled with unnecessary gums, fillers, preservatives and JUNK!  I believe that corn tortillas should have four ingredients ONLY: corn, lime, water and salt.  That's exactly what these little lovely things contain, and its SPROUTED corn to boot!

 " Sprouting whole grains reduces the amount of starch they contain and boosts their nutritional value. Sprouted grains contain mildly elevated levels of nutrients, such as vitamin C, carotenoids and protein, compared to sprouted seeds." 

Still not convinced that these are the corn tortillas for you?  Give them a taste.  You'll switch in a heartbeat!

Healthy Chicken Chili in Sprouted Corn Tortilla Bowls


Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 12
  • 12 Sprouted Corn Tortillas
  • 1 15 oz. can White Kidney or Cannellini Beans
  • 1 15 oz. can Great Northern Beans
  • 16 oz. boneless, skinless chicken tenderloins
  • 1 yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
  • 6 scallions, chopped and separated
  • 2 large garlic cloves, pressed or finely chopped
  • 1 ear white or yellow corn (or 3/4 cup frozen roasted corn kernels)
  • 32 oz. low-sodium chicken broth
  • 1 1/2 tsp. black pepper
  • 2 tbsp. ground cumin
  • 1 tbsp. Chili Powder
  • 1 tbsp. Smoked Paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. ground cinnamon
  • olive oil cooking spray 
  • 1 Roma tomato, chopped
  • 1 avocado, peeled, seeded and chopped
If you're using fresh bell peppers and corn:
  1. Preheat oven to broil.
  2. Slice the bell pepper in half and remove the seeded center.  Remove the husks from the corn. 
  3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly.  Remove from heat, allow to cool for 5 minutes.  
  4. Chop the bell pepper, remove the kernels from the ear of corn and set aside.  Discard the empty ear.
For Chili:
  1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white halves of scallions and garlic.  Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes.  Remove from the heat, shred the chicken with a fork and set aside.
  2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels.  Stir until combined, season with remaining black pepper, cumin and chipotle powder.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.  Add the green ends of the scallions in the last few minutes of cooking (reserve a few for garnish).
For the Sprouted Corn Tortilla Bowls: 
  1. Preheat oven to 400 degrees.
  2. Heat the tortillas in the microwave for about 45 seconds.   Let them sit for about 2 minutes in the microwave to steam and soften before taking them out.  
  3. Use a 12-count muffin tin and place 1 tortilla into each of the muffin tins, allowing the tortillas to fold and flute around the edges.  Press them down into the bottom, so they open up a bit and will be able to sit flat once finished.
  4. Lightly spray the tortillas with olive oil cooking spray and place them in the oven.  Bake at 400 degrees for about 7 minutes, until crispy and golden.  Remove from heat and allow to cool before removing from the tins.
To Serve:
  1. Spoon chili evenly into the tortilla bowls
  2. top with chopped tomatoes, avocado and remaining green sides of scallions.

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