Anita's Tried & True Heart Healthy Recipes

Tex Mex Chili

Adapted from
8 servings

1 lb ground chicken breast skinless  16 ozs canned dark red kidney beans, drained 
1/2 c onions, chopped  1 c picante sauce 
3 tsps garlic, minced  1 tbsp chili powder 
29 ozs stewed tomatoes, undrained  1/2 tsp salt 
Tex Mex Chili
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In a large saucepan, cook chicken, onions, and garlic until chicken is no longer pink. Stir in in tomatoes, beans, picante sauce, chili powder, and salt. Mix well and bring to a boil. Reduce heat and simmer uncovered, for ten minutes.
Nutritional Analysis per serving (8 servings total)
Calories 163   %CFF 13 %
Total Fat 2 g   Saturated Fat 0.0 mg
Protein 17 g   Cholesterol 33 g
Carbohydrates 19 g   Sodium 783 mg
Sugars 7 g   Fiber 5 g
2.6 WW Points
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Rated by 7 users (3.4)

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