Home Style Chili with Rice

Adapted from

  • 1 lb ground chicken breast
  • 1 c bell peppers, chopped
  • 1 c onions, chopped
  • 15 ozs canned dark red kidney beans, drained
  • 14 ozs chicken broth
  • 8 ozs tomato sauce
  • 1 1/4 ozs low-sodium chili seasoning mix
  • 1 1/2 c instant rice
In a large skillet, cook chicken, bell peppers, and onions until chicken is no longer pink. Stir in beans, broth, tomato sauce, and seasoning mix. Bring to a boil. Reduce heat; cover and simmer for five minutes, stirring occasionally. Bring to a full boil. Add rice. Cover and remove from heat. Let stand five minutes before serving.
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Posted: 2/22/2007
Soups & Stews
Rated by 2 users (4.50)
WW Points* : 3.66
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 219
Calories from Fat 13 (6%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g 9%
Sodium 810mg 34%
Potassium 0mg 0%
Total Carbohydrate32g 11%
Dietary Fiber 5g 20%
Sugars 3g
Protein 17g 20%
* 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.