Anita's Tried & True Heart Healthy Recipes

Home Style Chili with Rice

Adapted from
8 servings

1  lb  ground chicken breast skinless  14  ozs  chicken broth 
1  c  bell peppers, chopped  8  ozs  tomato sauce 
1  c  onions, chopped  1 1/4 ozs  low-sodium chili seasoning mix 
15  ozs  canned dark red kidney beans, drained  1 1/2 c  instant rice 
In a large skillet, cook chicken, bell peppers, and onions until chicken is no longer pink. Stir in beans, broth, tomato sauce, and seasoning mix. Bring to a boil. Reduce heat; cover and simmer for five minutes, stirring occasionally. Bring to a full boil. Add rice. Cover and remove from heat. Let stand five minutes before serving.
Nutritional Analysis per serving (8 servings total)
Calories 233   %CFF 10 %
Total Fat 2 g   Saturated Fat 0.0 mg
Protein 18 g   Cholesterol 34 g
Carbohydrates 32 g   Sodium 600 mg
Sugars 3 g   Fiber 5 g
3.7 WW Points
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Rated by 2 users (4.5)

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