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Grocery Cart Chicken Chili




Source of Recipe


the web


List of Ingredients




1 1/2 cup chopped red onions
3 cloves garlic minced
1 1/2 cup chopped sweet green pepper
3 jalapeno peppers seeded & minced
3 cup chopped cooked chicken breast
1 19 oz can tomatoes undrained, cut up
1 cup tomato-based chili sauce
1 1/2 cup low-sodium, reduced-fat chicken broth
1 1/2 tbl chili powder
1 tbl dijon mustard
1 tbl lite worcestershire sauce
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 x 19 oz can red kidney beans drained & rinsed
1 x 19 oz can white kidney beans drained & rinsed
1/2 cup shredded reduced-fat cheddar cheese 2 oz


Recipe



Spray a large saucepan with non-stick spray. Add onions, garlic, green peppers, and jalapenos. Cook over medium heat until tender, about 7 minutes. Add remaining ingredients, except kidney beans and cheese. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally. Add kidney beans and cook 5 more minutes. Ladle chili into individual bowls and top each with a sprinkle of cheese.
Makes 6 servings.
NOTES : Hint: Reduce the sodium content by using no-salt-added tomatoes and reduced-sodium chili sauce. Try canned black beans in place of the red kidney beans for a nice variation.