SUBMITTED BY: Nancy Green Cary
Chicken and Black Bean Chili
This is a Weight Watchers recipe – I have my whole WW group hooked on it!
2 teaspoons canola oil
1 pound bonelss skinless chicken breasts, cubed
1 large onion, chopped
1 large red bell pepper, diced
2 garlic cloves, minced
1 Tablespoon Chili bowder
2 Teaspoons ground cumin
1 (16 oz) jar mild picante sauce (I used medium)
1 can black beans drained and rinsed (I actually used 2 cans)
1/2 cup water
Heat oil over medium high heat. Add chicken and cook, stirring often, until lightly browned, about 5 minutes. Add onion & garlic and cook, stirring often, until veggies are soft, about 5 minutes. Add garlic, chili powder and cumin and cook, stirring constantly until fragrant, 30 seconds.
Stir in picante sauce, beans and water, bring to boil. Reduce heat, simmer partially covered, 20 minutes.
Per serving (generous 1 cup); 225 Calories, 5 g fat, 23 g Carb, 8 g Fiber, 23 g Protien, 83 mg Calcium.
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