Grocery cart chicken chili

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

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