Recipe - Grocery Cart Chicken Chili

1 One half cup Red onions; chopped
3 Cloves garlic; minced
1 One half cup Green pepper; chopped
3 Jalapeno peppers; seeded,
minced
3 cup Cooked chicken breast;
chopped
19 ounce Canned tomatoes; undrained,
cut up
1 cup Chili sauce; tomatobased
1 One half cup Chicken broth; lowsodium,
LF
1 One half tablespoon Chili powder
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce; light
2 teaspoon Cumin
1 teaspoon Oregano
One fourth teaspoon Cayenne
One fourth teaspoon Black pepper
19 ounce Red kidney beans; drained,
rinsed
19 ounce White kidney beans; drained,
rinsed
One half cup LF cheddar cheese; shredded

1. Spray large saucepan with nonstick spray. Add onions, garlic, and
both peppers. Cook over med until tender, about 7 mins.

2. Add remaining ingredients, except beans and cheese. Bring to a boil
and reduce heat to medlow. Cover and simmer 20 mins, stirring
occasionally. Add beans and cook 5 more mins. Ladle into individual bowls
and top each with a sprinkle of cheese.

Per serving:
385 calories, 7.1g fat (16% CFF)
66 mg chol, 1223 mg sodium

To reduce sodium, use nosaltadded tomatoes and reducedsodium chili
sauce. For variation, replace red kidney beans with black beans.

Contributor: "Looneyspoons" J & G Podleski

Posted to recipeludigest by Cathleen catht@interlog.com on Feb 05, 1998