Spicy Chicken Chili for cold Autumn Night

Who does not love chili on a cold winter's night.  It is such a comfort food at our house.  Serve up with a crusty roll and a side salad you have a delicious meal. 

Chicken Chili

• 2 cups chopped onion
• 4 large garlic cloves, minced
• 1 pound lean ground chicken
• 1 large jalapeno pepper, seeded, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 cans (14.5 ounces each) diced tomatoes in juice
• 1 can kidney beans
• salt and freshly ground pepper to taste
• 1/2 cup cottage cheese
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro

Preparation:

Spray pan with olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add ground chicken and brown; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with cottage cheese, chopped red onion, cheese, avacado and chopped cilantro. I added some sirracha sauce because I like some added heat.  (All topping optional.)

PS- I put my chicken through a processor to get it to ground finely. 

PPS-I know cottage cheese may be a weird topping but it works well.

Without toppings and sides:

Calories 290 Fat 2.0  Fibre 6 grams

WW points 5

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