Quick & Easy Chili

Adapted from

  • 1 lb ground chicken breast
  • 1/2 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 1/2 c water
  • 1 1/4 c chicken broth
  • 8 ozs no-salt-added tomato sauce
  • 6 ozs tomato paste
  • 30 ozs canned dark red kidney beans, drained
  • 3 tsps chili powder
  • 1/2 c low-fat cheddar cheese, shredded
In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in water, chicken broth, tomato sauce, tomato paste, kidney beans, and chili powder. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Sprinkle with cheese.
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Posted: 12/27/1998
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 3.58
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 215
Calories from Fat 16 (7%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 29g 10%
Sodium 699mg 29%
Potassium 18mg 6%
Total Carbohydrate25g 8%
Dietary Fiber 8g 32%
Sugars 5g
Protein 20g 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.