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. 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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