Spicy Chicken Chili

Ingredients

1 teaspoon olive oil
1 pound skinned boned chicken
1 cup onion
3/4 cup bell pepper
1/2 cup green bell pepper
2 garlic
3 cups one third less sodium chicken broth divided
1 cup navy beans
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon pepper
28 ounces tomatoes undrained
4 1/2 ounces green chiles undrained
1 1/2 ounces 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 1/2 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, 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.