Microwave Chili
Adapted from
Ideals' Guide to Microwave Cooking
6 servings
| 1 lb ground chicken breast skinless | 15 ozs canned dark red kidney beans, undrained | ||
| 1/2 c onions, chopped | 14 1/2 ozs no-salt-added diced tomatoes, undrained | ||
| 1 oz chili seasoning mix |
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In a 2 1/2-quart glass bowl, microwave chicken and onions on high for five minutes, or until chicken is no longer pink. Stir in chili seasoning mix, beans, and tomatoes. Cover and microwave again on on high for four minutes, or until heated through; stirring once during cooking time.
This recipe was made in a 1000-watt microwave.
| Calories | 203 | %CFF | 14 % | |
| Total Fat | 3 g | Saturated Fat | 0 mg | |
| Protein | 22 g | Cholesterol | 43 g | |
| Carbohydrates | 18 g | Sodium | 412 mg | |
| Sugars | 4 g | Fiber | 6 g | |
|
2.9 WW Points | ||||
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