Low Fat Chicken Chili
1 lb ground chicken breast skinless, cooked
1 3/4 c water
1/2 c onions, chopped
6 ozs no-salt-added tomato paste
1/2 c bell peppers, chopped
1 tbsp worcestershire sauce
1/4 c celery, chopped
1 tsp chili powder
1/2 tsp olive oil
1/4 tsp salt
15 ozs canned dark red kidney beans, undrained
1/4 tsp garlic powder
14 1/2 ozs canned crushed tomatoes


Place chicken, onions, bell peppers, and celery in a large saucepan with oil. Cook over medium heat for ten minutes, stirring and separating chicken as it cooks. Add beans, tomatoes, water, tomato paste, worcestershire sauce, chili powder, salt, and garlic powder. Bring to a boil; reduce heat and simmer for 30 minutes. (1 Cup Per Serving)

Nutritional Info Per (1 cup serving) Calories 176; Carbs 18 g; Protein 17 g;
Fat 2 g; Fiber 6 g;   Points Plus+ 4


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