Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 serving 1 med yellow onion (by TODD7623) 3 tbsp Extra Virgin Olive Oil 10.5 cup S&W Black Beans, 50% Less Sodium (1 serving/.5 cup) 16 oz Isernio's Premium Ground Chicken - Extra Lean 3.5 cup Muir Glen Organic Fire Roasted Diced Tomatoes 3.5 cup 365 Organic Whole Kernel Sweet Corn (by PAULBARGER) 0.5 cup Bell peppers (Green, Red, Yellow, Orange) 2 serving Celery (organic) 1 stalk (by REDACTIONS) 4 cup Imagine Low Sodium Organic Chicken Broth 32 oz Skagit's Best Fresh Cilantro Salsa - Timid (2tbsp/1oz) 2 cup, chopped Kale
Sautée chopped onion in olive oil until translucent. Add celery and sautée until slightly softened. Add ground chicken and brown until it lightens in color and is cooked on all sides. Add 2 tubs of fresh salsa and stir. Add chopped kale. Cook until kale is softened and slightly limp. Add diced tomatoes, sweet corn, and chopped bell peppers. Simmer for 45 minutes. Serve over brown rice with sour cream.
Serving Size: Makes 16 1-cup servings.
Serving Size: Makes 16 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 275.8
- Total Fat: 6.6 g
- Cholesterol: 23.8 mg
- Sodium: 583.1 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 10.8 g
- Protein: 12.3 g
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