Easy Chicken Chili

Adapted from Unknown

  • 1 lb ground chicken breast, cooked
  • 1/2 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 1/4 c celery, sliced
  • 1/2 tsp olive oil
  • 15 ozs canned dark red kidney beans, undrained
  • 14 1/2 ozs canned crushed tomatoes
  • 1 3/4 c water
  • 6 ozs tomato paste
  • 1 tbsp low-sodium worcestershire sauce
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
Place chicken, onions, bell peppers, and celery in a large saucepan with oil. Cook over medium heat for ten minutes, stirring and separating chicken as it cooks. Add beans, tomatoes, water, tomato paste, worcestershire sauce, chili powder, salt, and garlic powder. Bring to a boil; reduce heat and simmer for 30 minutes.
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Posted: 8/25/1997
Soups & Stews
Rated by 6 users (5.00)
WW Points* : 2.85
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 174
Calories from Fat 20 (12%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 352mg 15%
Potassium 6mg 2%
Total Carbohydrate18g 6%
Dietary Fiber 6g 24%
Sugars 6g
Protein 17g 24%
* 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.