All American Chili

Adapted from

  • 1 lb ground chicken breast, skinless
  • 1/2 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 32 ozs canned dark red kidney beans, undrained
  • 14 1/2 ozs stewed tomatoes, diced and undrained
  • 11 ozs canned corn, drained
  • 6 ozs tomato paste
  • 1/2 c water
  • 3 tsps chili powder
  • 1 tsp salt
In a stockpot, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in beans, tomatoes, corn, tomato paste, water, chili powder, and salt. Mix well and bring mixture to a boil. Cover and reduce heat and simmer for 25 minutes.
Email Recipe
Print Recipe
Posted: 9/29/2000
Soups & Stews
Rated by 11 users (4.09)
WW Points* : 3.42
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 207
Calories from Fat 14 (7%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 26g 9%
Sodium 548mg 23%
Potassium 92mg 31%
Total Carbohydrate27g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 17g 32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.