Hearty Chili

Adapted from Casseroles, Range-Top & Oven

  • 2 cups bell peppers, chopped
  • 1 cup onions, chopped
  • 1 rsp garlic, minced
  • 1 lb ground chicken breast
  • 3 tbsps unbleached flour
  • 29 ozs canned crushed tomatoes
  • 45 ozs no-salt-added dark red kidney beans, undrained
  • 8 ozs no-salt-added tomato sauce
  • 2 tbsps chili powder
  • 1 1/2 tsps salt
In a large saucepan, cook bell peppers, onions, and garlic. Cook until tender. Stir in chicken and flour. Cook until chicken is no longer pink. Add crushed tomatoes, kidney beans, tomato sauce, chili powder, and salt. Bring to a boil; then reduce heat. Simmer, stirring occasionally for 30 minutes.
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Posted: 12/27/1998
Soups & Stews
Rated by 1 users (5.00)
WW Points* : 1.64
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 118
Calories from Fat 13 (11%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 26g 9%
Sodium 549mg 23%
Potassium 0mg 0%
Total Carbohydrate13g 4%
Dietary Fiber 4g 16%
Sugars 7g
Protein 13g 16%
* 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.