| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Beans, Chicken, Quick & eas |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Red onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Green pepper; chopped |
| 3 |
|
Jalapeno peppers; seeded, minced |
| 3 |
c |
Cooked chicken breast; chopped |
| 19 |
oz |
Canned tomatoes; undrained, cut up |
| 1 |
c |
Chili sauce; tomato-based |
| 1 1/2 |
c |
Chicken broth; low-sodium, LF |
| 1 1/2 |
tb |
Chili powder |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Worcestershire sauce; light |
| 2 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Cayenne |
| 1/4 |
ts |
Black pepper |
| 19 |
oz |
Red kidney beans; drained, rinsed |
| 19 |
oz |
White kidney beans; drained, rinsed |
| 1/2 |
c |
LF cheddar cheese; shredded |
INSTRUCTIONS
1. Spray large saucepan with non-stick 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 med-low. 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 no-salt-added tomatoes and reduced-sodium chili
sauce. For variation, replace red kidney beans with black beans.
Contributor: "Looneyspoons" J & G Podleski
Posted to recipelu-digest by Cathleen <catht@interlog.com> on Feb 05, 1998
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