Weekend #Chili is on its way! Chicken and Navy Bean Chili with Fire Roasted Tomatoes • 1 teaspoon extra virgin olive oil • 1 green pepper, chopped (1 cup) • 1 red bell pepper, chopped (1 cup) • ¼ red onion, chopped (1/4 cup) • 16 ounces chicken breast • 1 (15 ounce) can navy beans, undrained • 1 packet chili seasoning • 1 (14 ½ ounce) can fire roasted diced tomatoes 1. Pre-heat oven to 350. Salt and pepper chicken breast and bake for 30-35 min until just cooked. 2. Once cooked, let cool and chop into pieces. 3. In a medium saucepan, heat the olive oil over medium heat; add peppers and onion and cook 5 minutes. 4. Add chicken, navy beans with liquid, diced tomatoes, and seasoning. Stir; turn heat to very low. Cook 10-20 minutes. Serve with light sour cream, if desired. Makes 4 servings Per serving: 302 calories, 5 g total fat, 0 g saturated fat, 50 mg cholesterol, 36 g total carbohydrate, 10 g dietary fiber, 26 g protein, 1461 mg sodium. 1 oil, 1 legume, 1 protein
Posted on: Fri, 30 May 2014 10:00:00 +0000
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