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Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Red onions; chopped

  2. 3 Cloves garlic; minced

  3. 1 1/2 cup Green pepper; chopped

  4. 3 Jalapeno peppers; seeded, minced

  5. 3 cups Cooked chicken breast; chopped

  6. 19 ounces Canned tomatoes; undrained, cut up

  7. 1 cup Chili sauce; tomato-based

  8. 1 1/2 cup Chicken broth; low-sodium, LF

  9. 1 1/2 tablespoon Chili powder

  10. 1 tablespoon Dijon mustard

  11. 1 tablespoon Worcestershire sauce; light

  12. 2 teaspoons Cumin

  13. 1 teaspoon Oregano

  14. teaspoon Cayenne

  15. teaspoon Black pepper

  16. 19 ounces Red kidney beans; drained, rinsed

  17. 19 ounces White kidney beans; drained, rinsed

  18. cup LF cheddar cheese; shredded

Instructions Jump to Ingredients ↑

  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.

  3. Per serving:

  4. 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.

  5. Contributor: "Looneyspoons" J & G Podleski Posted to recipelu-digest by Cathleen on Feb 05, 1998

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