Shortcut Chicken Chili
Serve with baked tortilla chips

Servings: 9 cups

2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
1 tablespoons olive oil
2 - 14 1/2 ounce cans zesty chili-style diced tomatoes
3 cups shredded or chopped smoked chicken (about 1 lb.)
1 - 15.5 ounce can navy beans
1 - 15 ounce can black beans, rinsed and drained
1 1/2 cups low-sodium chicken broth
1 - 1.25 ounce envelope white chicken chili seasoning mix

Optional Toppings:
Shredded low fat cheddar cheese, chopped fresh cilantro, low fat sour cream, lime wedges, sliced black olives, chopped red onion, chopped green onion, baked tortilla chips

Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

Per Serving (PER CUP): 174 Calories; 2g Fat (11.1% calories from fat); trace Saturated Fat; 10g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 764mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

COOKS NOTE: We used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.

 



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