Serve with a baked tortilla chips
| Serves 6 | |
| 2 teaspoons vegetable oil 1 3/4 pounds ground chicken breast 1 teaspoon kosher salt 2 garlic cloves, minced 1 medium onion, finely diced 2 tablespoons chili powder 1 teaspoon ground cumin 14.5 ounces low sodium chicken broth 1 - 14 ounce can crushed tomatoes 2 tablespoons tomato paste 2 medium bell peppers, cut in strips 1 - 15 ounce can small red kidney beans, drained, rinsed Toppings: 6 tablespoons shredded reduced fat cheddar cheese 6 teaspoons chopped red onions or scallions Chopped cilantro (optional) Low fat sour cream (optional) |
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Heat 1 teaspoon oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
Add remaining teaspoon of oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.
Top each serving with 1 tablespoon cheese and 1 teaspoon chopped scallions. Serve with baked tortilla chips, if desired.
Per Serving (does not include chips or optional toppings): 295 Calories; 5g Fat (13.8% calories from fat); 1g Saturated Fat; 41g Protein; 22g Carbohydrate; 8g Dietary Fiber; 78mg Cholesterol; 1123mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fat.
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