*  Exported from  MasterCook  *

                           Spicy Chicken Chili

Recipe By     : Weight Watchers Magazine, Feb 1997
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Chicken
                Beans & Legumes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil
   1      pound         skinned -- boned chicken
                        -- thighs
                        --cut into bite-size pieces
   1      cup           chopped onion
     3/4  cup           chopped red bell pepper
     1/2  cup           chopped green bell pepper
   2                    garlic cloves -- minced
   3      cups          one-third-less sodium chicken broth -- divided
   1      cup           dried navy beans
   1      tablespoon    chili powder
   1      teaspoon      dried oregano
     1/2  teaspoon      cumin seeds
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
  28      ounces        crushed tomatoes -- undrained
   4 1/2  ounces        chopped green chiles -- undrained
   1 1/2  ounces        shredded sharp cheddar cheese

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.

Yield: 6 servings (serving size: 1 1/2 cups chili and 1 tablespoon 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.



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