Chicken Mac Chili
Adapted from
100 Favorite Soups & Stews
8 servings
| 1 lb ground chicken breast skinless | 1 c water | ||
| 1/2 c onions, chopped | 2 tbsps chili powder | ||
| 2 tsps garlic, minced | 1/2 tsp basil | ||
| 15 ozs no-salt-added tomato sauce | 1/2 tsp salt | ||
| 15 ozs canned dark red kidney beans, undrained | 1/8 tsp black pepper | ||
| 14 1/2 ozs canned diced tomatoes, undrained | 4 ozs elbow macaroni, uncooked |
.focus() ))
![Click to enlarge](javascript:void( window.open( "http://www.anitasrecipes.com/RecipePicture.asp?imageFile=/img/Recipes/Recipe_681.jpg&recipeName=", "Photo", "resizable=yes,width=424,height=359").focus() );){kind=link}
In a large saucepan, cook chicken, onions, and garlic until chicken is no longer pink. Stir in tomato sauce, kidney beans, tomatoes, water, chili powder, basil, salt, and black pepper. Bring to a boil. Add elbow macaroni. Reduce heat. Simmer, uncovered, for 20 minutes, or until macaroni is done.
| Calories | 216 | %CFF | 11 % | |
| Total Fat | 2 g | Saturated Fat | 0.0 mg | |
| Protein | 19 g | Cholesterol | 33 g | |
| Carbohydrates | 27 g | Sodium | 496 mg | |
| Sugars | 5 g | Fiber | 6 g | |
|
3.3 WW Points | ||||
  |
 
Rated by 16 users (4.3)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!