Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 teaspoons | Cumin |
| 1 teaspoon | Oregano |
| ¼ teaspoon | Cayenne |
| 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.
Per serving:
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