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Feb
05 2014

Recipe of the Week: Tex Mex Chilli

Syndicated from: Rose Reisman's Blog

This is a great, lighter chili typically served in the Southwest. Using chicken rather than beef reduces the calories and fat. Dusting the chicken with flour maintains the moisture. Aged cheddar is the perfect accompaniment. Add diced avocado to the list of garnishes if you like. Serves 6 12 oz skinless boneless chicken breasts (about [...]

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