Tex Mex Chili

Adapted from Jennie-O Turkey Store

  • 1 lb ground chicken breast
  • 1/2 c onions, chopped
  • 3 tsps garlic, minced
  • 29 ozs stewed tomatoes, undrained
  • 16 ozs canned dark red kidney beans, drained
  • 1 c picante sauce
  • 1 tbsp chili powder
  • 1/2 tsp salt
Tex Mex Chili
In a large saucepan, cook chicken, onions, and garlic until chicken is no longer pink. Stir in in tomatoes, beans, picante sauce, chili powder, and salt. Mix well and bring to a boil. Reduce heat and simmer uncovered, for ten minutes.
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Posted: 6/6/2002
Soups & Stews
Rated by 7 users (3.43)
WW Points* : 2.63
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 163
Calories from Fat 20 (13%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 783mg 33%
Potassium 18mg 6%
Total Carbohydrate19g 6%
Dietary Fiber 5g 20%
Sugars 7g
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.