When I picked this recipe, I hadn't looked at the weather report. It was cooooold, and rainy, and gray all day long. Perfect for a hot bowl of chili. And this bowl of chili was yummy, and healthy.
You could add a bit more broth, and some toasted tortilla strips, and it would make an awesome chicken tortilla soup, also.
Chicken Chili
Weight Watchers POINTS: 5
Cooking Spray
1.5 lbs skinless, bone in chicken thighs (I used breasts)
1.25 c chopped red bell pepper (about 1 medium)
1 c chopped onion
1 garlic clove, minced
1 14.5oz can stewed tomatoes, undrained and chopped (I used diced)
1 14oz can fat-free, lower sodium chicken broth
2 tbs hot pepper sauce
1 15oz can navy beans, drained and rinsed
6 tbs light sour cream
6 tbs chopped fresh cilantro
Heat a Dutch oven over med-hi heat, coat pan with cooking spray. Add chicken, cook 4 minutes on each side to brown. Set aside.
Add bell pepper, onion, and garlic to pan. Cook 4 minutes or until tender, stirring frequently. Add reserved chicken, tomatoes, broth, and 1 tbs hot pepper sauce. Bring to boil; cover, reduce heat and simmer 40 minutes or until chicken is done.
Remove pan from heat. Remove chicken from pan and shred, disregarding bones. (See why I used breasts?!?) Stir shredded chicken into broth mixture. Stir in navy beans and remaining 1 tbs hot sauce (I held off and let everyone add their own). Let stand 10 minutes. Top each serving with sour cream and cilantro.
Servings: 1 cup chili, 1 tbs sour cream, 1 tbs cilantro
We added some low-fat baked tortilla chips on the side. Especially once we realized that substituting chicken breast for thighs dropped the point total to 3. 3! Go ahead, add some cheese to that puppy, too!
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