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Spicy Chicken Chili
Recipe By : Weight Watchers Magazine, Feb 1997
Serving Size : 6 Preparation Time :0:00
Categories : Chili Chicken
Beans & Legumes
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
1 pound skinned -- boned chicken
-- thighs
--cut into bite-size pieces
1 cup chopped onion
3/4 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves -- minced
3 cups one-third-less sodium chicken broth -- divided
1 cup dried navy beans
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon pepper
28 ounces crushed tomatoes -- undrained
4 1/2 ounces chopped green chiles -- undrained
1 1/2 ounces shredded sharp cheddar cheese
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken: sau
te 5 minutes or until browned. Add onion, bell peppers, and garlic; saute 3 min
utes. Stir in 1/2 cup broth, scraping skillet to loosen browned bits. 2. Spoon
chicken mixture into an electric slow cooker. Add remaining broth, beans, and n
ext 7 ingredients (beans through chiles); cover with lid, and cook on high heat
setting for 6 hours or until beans are tender. 3. Ladle chili into bowls, and
top with shredded cheese.
Yield: 6 servings (serving size: 1 1/2 cups chili and 1 tablespoon cheese).
Per serving: 2 P/M, 1 FR/V, 1 B.
CAL 323 (23% from fat); PRO 28.4 g; FAT 8.3 g (sat 2.8 g); CARB 35.1 g; FIB 5.8
g; CHOL 68 mg; IRON 5.3 mg; SOD 534 mg; CALC 178 mg.
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