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Categories:
vegetable cooking spray green pepper peppers water ground red pepper mustard bite size cooked chicken breasts bite size cooked chicken thigh salt chicken broth chili sauce Great Northern beans avocado purple onion nonfat yogurt onion garlic chili powder black pepper Worcestershire sauce cumin oregano
Viewed: 74 - Published at: 2 years agoIngredients
- vegetable cooking spray
- 1 c. chopped green pepper
- 3 jalapeno peppers, chopped
- 1 c. water
- 1/2 tsp. ground red pepper
- 1 Tbsp. Dijon mustard
- 2 c. bite size cooked chicken breasts
- 2 c. bite size cooked chicken thigh
- 1 (14 1/2 oz.) can no-salt stewed tomatoes
- 1 (13 3/4 oz.) can no-salt chicken broth
- 1 (12 oz.) bottle reduced-calorie chili sauce
- 1 (16 oz.) can Great Northern beans, drained
- 1 1/4 c. peeled diced avocado
- 1 1/4 c. chopped purple onion
- 1/2 c. plus 2 Tbsp. plain nonfat yogurt (optional)
- 1 1/2 c. chopped onion
- 3 cloves garlic, minced
- 2 Tbsp. chili powder
- 1/4 tsp. black pepper
- 1 Tbsp. Worcestershire sauce
- 2 tsp. cumin
- 1/2 tsp. oregano
Method
- Coat Dutch oven with cooking spray; place over medium heat until hot.
- Add onion, green pepper, jalapeno peppers and saute 5 minutes.
- Add chili powder, cumin and oregano; cook 2 minutes. Add chicken, 1 cup water, red pepper, black pepper, Worcestershire sauce, mustard, stewed tomatoes, chicken broth, and chili sauce and bring to a boil.
- Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes.
- Ladle chili into soup bowls; top each with avocado, onion and yogurt.
- Yield 9 cups.
