Anita's Tried & True Heart Healthy Recipes

Vegetable Chicken Chili

Adapted from
8 servings

1 lb ground chicken breast skinless  1/2 c water 
1 c onions, chopped  1 tbsp chili powder 
16 ozs frozen mixed vegetables, thawed  1 tsp granulated sugar 
16 ozs stewed tomatoes, cup up and undrained  3/4 tsp salt 
8 ozs tomato sauce  
In a large saucepan, cook chicken, and onions until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in vegetables, tomatoes, tomato sauce, water, chili powder, sugar, and salt. Cover and cook on high for four hours.
Nutritional Analysis per serving (8 servings total)
Calories 143   %CFF 14 %
Total Fat 2 g   Saturated Fat 0.0 mg
Protein 15 g   Cholesterol 33 g
Carbohydrates 16 g   Sodium 564 mg
Sugars 5 g   Fiber 4 g
1.8 WW Points
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Rated by 4 users (5.0)

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