Yield: 6 Servings
|1½ cup||Red onions; chopped|
|3 \N||Cloves garlic; minced|
|1½ cup||Green pepper; chopped|
|3 \N||Jalapeno peppers; seeded, minced|
|3 cups||Cooked chicken breast; chopped|
|19 ounces||Canned tomatoes; undrained, cut up|
|1 cup||Chili sauce; tomato-based|
|1½ cup||Chicken broth; low-sodium, LF|
|1½ tablespoon||Chili powder|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Worcestershire sauce; light|
|¼ teaspoon||Black pepper|
|19 ounces||Red kidney beans; drained, rinsed|
|19 ounces||White kidney beans; drained, rinsed|
|½ cup||LF cheddar cheese; shredded|
1. Spray large saucepan with non-stick spray. Add onions, garlic, and both peppers. Cook over med until tender, about 7 mins.
2. Add remaining ingredients, except beans and cheese. Bring to a boil and reduce heat to med-low. Cover and simmer 20 mins, stirring occasionally. Add beans and cook 5 more mins. Ladle into individual bowls and top each with a sprinkle of cheese.
385 calories, 7.1g fat (16% CFF) 66 mg chol, 1223 mg sodium
To reduce sodium, use no-salt-added tomatoes and reduced-sodium chili sauce. For variation, replace red kidney beans with black beans.
Contributor: "Looneyspoons" J & G Podleski Posted to recipelu-digest by Cathleen <catht@...> on Feb 05, 1998