Spicy Chicken Chili

Ingredients

5 ml olive oil
270 gr skinned boned chicken
120 gr onion
100 gr bell pepper
65 gr green bell pepper
2 garlic
700 ml one third less sodium chicken broth divided
260 gr navy beans
8 gr chili powder
2 gr oregano
1 gr cumin seeds
1 gr salt
1 gr pepper
525 gr tomatoes undrained
75 gr green chiles undrained
20 gr sharp cheddar cheese

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken: sau te 5 minutes or until browned. Add onion, bell peppers, and garlic; saute 3 min utes. Stir in half cup broth, scraping skillet to loosen browned bits.

2. Spoon chicken mixture into an electric slow cooker. Add remaining broth, beans, and n ext 7 ingredients (beans through chiles); cover with lid, and cook on high heat setting for 6 hours or until beans are tender.

3. Ladle chili into bowls, and top with shredded cheese.

Per serving: 2 P/M, -20ºC R/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.