Recipe By : Weight Watchers Magazine, Feb 1997
Serving Size : 6 Preparation Time :0:00
Categories : Chili Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts Olive oil
1 lb Chicken thighs -- skinned,
- boned, cut into bite-size
- pieces
1 c Onion -- chopped
3/4 c Red bell pepper -- chopped
1/2 c Green bell pepper -- chopped
2 cl Garlic -- minced
3 c Low sodium chicken broth --
- divided
1 c Dried navy beans
1 tb Chili powder
1 ts Dried oregano
1/2 ts Cumin seeds
1/2 ts Salt
1/4 ts Pepper
28 oz Crushed tomatoes -- undrained
4 1/2 oz Chopped green chiles --
- undrained
1 1/2 oz Sharp cheddar cheese --
- shredded
Heat oil in a large nonstick skillet over medium-high heat. Add
chicken: saute 5 minutes or until browned. Add onion, bell peppers,
and garlic; saute 3 minutes. Stir in 1/2 cup broth, scraping skillet
to loosen browned bits.
Spoon chicken mixture into an electric slow cooker. Add remaining
broth, beans, and next 7 ingredients (beans through chiles); cover
with lid, and cook on high heat setting for 6 hours or until beans
are tender.
Ladle chili into bowls, and top with shredded cheese.
Yield: 6 Servings
Per serving: 2 P/M, 1 FR/V, 1 B.
CAL 323 (23% from fat); PRO 28.4 g; FAT 8.3 g (sat 2.8 g);
CARB 35.1 g; FIB 5.8 g; CHOL 68 mg; IRON 5.3 mg; SOD 534 mg;
CALC 178 mg
