Chicken Chili
Adapted from
Quick & Easy Microwaving Chicken
12 servings
| 1 cup onions, chopped | 16 ozs chicken breast cubes, cooked | ||
| 1 cup bell peppers, chopped | 4 tbsps red wine vinegar | ||
| 1/4 tsp garlic powder | 4 tbsps worcestershire sauce | ||
| 30 ozs canned dark red kidney beans, drained | 2 tbsp light brown sugar | ||
| 28 ozs no-salt-added whole tomatoes, cup up | 1 tbsp chili powder | ||
| 15 ozs no-salt-added tomato sauce | 1 1/2 tsp salt | ||
| 16 ozs frozen corn, thawed |
In a large glass bowl, combine onions, bell peppers, and garlic powder. Cover and microwave on high for six minutes, or until vegetables are tender. Stir in tomatoes, tomato sauce, corn kernels, chicken cubes, vinegar, worcestershire sauce, brown sugar, chili powder, and salt. Mix well. Cover and microwave on medium-high for 25 minutes, or until hot, stirring twice during cooking time.
This recipe was made in a 1100-watt microwave.
| Calories | 205 | %CFF | 9 % | |
| Total Fat | 2 g | Saturated Fat | 0.4 mg | |
| Protein | 16 g | Cholesterol | 29 g | |
| Carbohydrates | 31 g | Sodium | 686 mg | |
| Sugars | 10 g | Fiber | 6 g | |
|
3.2 WW Points | ||||
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