This recipe is a light, quick and easy version of typical chili, as it substitutes ground beef with canned chicken and kidney beans with white beans. After pumping it up with some veggies, this recipe is ready to rock your lunchbox or a weeknight dinner.
- 1 10 ounce can of white chunk chicken
- 3 cups white cooked beans
- 1 14.5 ounce can low-sodium, diced tomatoes
- 4 cups low-sodium, fat-free chicken broth
- 1 medium onion, chopped
- ¾ cup green pepper, chopped
- ½ cup chopped celery
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 6 tablespoons reduced-fat Colby Jack cheese
- Baked tortilla chips to serve
- In a soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
- In a skillet sprayed with non-stick cooking spray, add onions, pepper, garlic and celery. Saute until tender.
- Add vegetable mixture to soup pot.
- Stir in chili powder, cumin and oregano.
- Simmer for 15 minutes, or until vegetables are tender.
- Once vegetables are tender, serve chili in individual bowls. Sprinkle with cheese and serve with baked chips on the side.
Serving Size: 1 cup
Yield: 6 to 8 servings
Nutrition information per serving:
Calories — 260; fat — 4g; carbohydrates — 34g; fiber — 8g; protein — 20g