Chicken Chili

Adapted from Quick & Easy Microwaving Chicken

  • 1 lb ground chicken breast, skinless
  • 10 ozs frozen corn, thawed
  • 1 cup onions, chopped
  • 30 ozs canned dark red kidney beans, drained
  • 28 ozs canned diced tomatoes with green chilies, undrained
  • 15 ozs no-salt-added tomato sauce
  • 4 tbsps red wine vinegar
  • 4 tbsps low-sodium worcestershire sauce
  • 2 tbsp light brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
Chicken Chili
In a large glass bowl, cook chicken, corn, and onions on high for six minutes, or until chicken is no longer pink. Drain, if needed. Stir in tomatoes, tomato sauce, vinegar, worcestershire sauce, brown sugar, chili powder, and salt. Mix well. Cover and microwave on medium-high for 20 minutes, or until hot, stirring twice during cooking time. This recipe was made in a 1000-watt microwave.
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Posted: 12/13/2007
Rated by 1 users (5.00)
WW Points* : 3.65
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 214
Calories from Fat 19 (9%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 26g 9%
Sodium 713mg 30%
Potassium 0mg 0%
Total Carbohydrate31g 10%
Dietary Fiber 7g 28%
Sugars 10g
Protein 17g 28%
* 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.