Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Bush's Chili Magic, 2 cans (I use Texas medium flavor, but available in mild) * *Tyson boneless, skinless chicken breast, 16 oz , cut in bite size pieces * *Del Monte Petite Cut Diced Tomatoes, 28 oz can (for more heat, use rotel tomatoes) * Onions, raw, 1.5 cup, chopped * Green Peppers (bell peppers), 1 cup, chopped * Garlic, 4 cloves, minced * Chili powder, 1 tbsp (more or less to your liking) * Pam cooking spray * Tabasco sauce to taste (optional)
Makes approx . 8 - 1 cup servings.
1. Spray large dutch oven with cooking spray and heat on medium until hot, add the chicken and cook until done, stirring frequently, approx. 8 to 10 minutes.
2. Add the onion, garlic and bell pepper to the chicken and saute until the onion is clear.
3. Add the tomatoes, Bush's chili starter, chili powder & (tabasco sauce if desired). Stir well and bring to boil. Cover and simmer at least 45 minutes.
We enjoy topping with shredded low fat cheddar or pepper jack cheese. Serve with baked tortilla chips or fat free crackers.
Number of Servings: 8
Recipe submitted by SparkPeople user AMUNETT.
1. Spray large dutch oven with cooking spray and heat on medium until hot, add the chicken and cook until done, stirring frequently, approx. 8 to 10 minutes.
2. Add the onion, garlic and bell pepper to the chicken and saute until the onion is clear.
3. Add the tomatoes, Bush's chili starter, chili powder & (tabasco sauce if desired). Stir well and bring to boil. Cover and simmer at least 45 minutes.
We enjoy topping with shredded low fat cheddar or pepper jack cheese. Serve with baked tortilla chips or fat free crackers.
Number of Servings: 8
Recipe submitted by SparkPeople user AMUNETT.
Nutritional Info Amount Per Serving
- Calories: 198.7
- Total Fat: 2.3 g
- Cholesterol: 27.6 mg
- Sodium: 1,337.0 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 7.2 g
- Protein: 17.5 g
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