Chicken Chili with Black Beans

By SapphireBlu957

If you're tired of your standby chili recipe, try swapping ground beef with chicken and adding veggies—chicken has half the fat of lean ground beef and fewer calories. This alternative draws some extra zing from a freshly diced jalapeno pepper.

Nutritional Facts per serving
CALORIES 215.9 CAL
FAT 2.6 G
SATURATED FAT 0.6 G
SODIUM 371.9 MG
CARBOHYDRATES 28.1 G
TOTAL SUGARS 8.7 G
DIETARY FIBER 9.7 G
PROTEIN 22 G

Ingredients

• 3/4 lb boneless, skinless chicken breasts, cubed
• 2 cloves garlic, minced
• 1 can (28 oz) tomatoes, cut up
• 1 1/2 c black beans, cooked
• 1 cup coarsely chopped onion
• 1 cup sliced celery
• 1 cup diced sweet green pepper
• 1 seeded & minced jalapeno pepper
• 4 tsp mild chili powder
• 1/2 tsp dried oregano
• 8 oz yellow summer squash, halved lengthwise and cut into 1/2" pieces

Details

Servings 5

Preparation

Step 1

1. Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute.Add chicken and garlic,and saute until chicken is lightly browned, about 3 minutes.

2. Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder, and oregano. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Add squash. Cover and simmer, stirring occasionally, until squash is tender, about 10 minutes.