Anita's Tried & True Heart Healthy Recipes

Chicken & Brown Rice Chili

Adapted from
8 servings

1  lb  ground chicken breast  1/2 c  water 
1  c  onions, chopped  1  tbsp  granulated sugar 
29  ozs  no-salt-added diced tomatoes, undrained  4  tsps  chili powder 
16  ozs  canned chili beans, undrained  1/2 tsp  salt 
4  ozs  canned green chiles, undrained  10  ozs  brown rice, cooked 
In a large saucepan, cook chicken and onions until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Add tomatoes, beans, chiles, water, sugar, chili powder, and salt. Mix well. Cover and cook on high for five hours. Add cooked rice. Cover and cook again on high for 15 minutes, or until chili is heated through.
Nutritional Analysis per serving (8 servings total)
Calories 295   %CFF 10 %
Total Fat 3 g   Saturated Fat 0 mg
Protein 19 g   Cholesterol 33 g
Carbohydrates 45 g   Sodium 465 mg
Sugars 7 g   Fiber 7 g
5.4 WW Points
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