Anita's Tried & True Heart Healthy Recipes

Chicken Vegetable Chili Mac

Adapted from
10 servings

1 lb ground chicken breast skinless  14 1/2 ozs no-salt-added diced tomatoes, undrained 
1/2 c onions, chopped  1 c water 
2 tsps garlic, minced  1 c frozen corn, thawed 
15 ozs canned dark red kidney beans, drained and rinsed  1 tsp salt 
14 1/2 ozs Mexican style stewed tomatoes, undrained  1/2 c elbow macaroni, uncooked 
In a large skillet, cook chicken, onions, and garlic until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in beans, both varieties of tomatoes, water, corn kernels, and salt. Cover and cook on low for four hours. Add macaroni. Cover and cook again for 20 minutes, or until macaroni is done; stirring occasionally.
Nutritional Analysis per serving (10 servings total)
Calories 160   %CFF 10 %
Total Fat 2 g   Saturated Fat 0 mg
Protein 14 g   Cholesterol 26 g
Carbohydrates 21 g   Sodium 496 mg
Sugars 6 g   Fiber 4 g
2.2 WW Points
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Rated by 3 users (4.3)

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