*  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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