Ingredients
- 2 garlic (cloves minced)
- 28 ounces tomatoes undrained (crushed)
- 3 cups one third less sodium chicken broth divided
- 1 pound skinned boned chicken
- 1 cup navy beans (dried)
- 1 cup onion (chopped)
- 3/4 cup bell pepper (chopped red)
- 4 1/2 ounces green chiles undrained (chopped)
- 1/2 cup green bell pepper (chopped)
- 1 1/2 ounces sharp cheddar cheese (shredded)
- 1 tablespoon chili powder
- 1 teaspoon olive oil
- 1 teaspoon oregano (dried)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.
