*  Exported from  MasterCook  *

                           Spicy Chicken Chili

Recipe By     : Weight Watchers Magazine, Feb 1997
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ts            Olive oil
   1      lb            Chicken thighs -- skinned,
                        - boned, cut into bite-size
                        - pieces
   1      c             Onion -- chopped
     3/4  c             Red bell pepper -- chopped
     1/2  c             Green bell pepper -- chopped
   2      cl            Garlic -- minced
   3      c             Low sodium chicken broth --
                        - divided
   1      c             Dried navy beans
   1      tb            Chili powder
   1      ts            Dried oregano
     1/2  ts            Cumin seeds
     1/2  ts            Salt
     1/4  ts            Pepper
  28      oz            Crushed tomatoes -- undrained
   4 1/2  oz            Chopped green chiles --
                        - undrained
   1 1/2  oz            Sharp cheddar cheese --
                        - shredded

Heat oil in a large nonstick skillet over medium-high heat. Add
chicken: saute 5 minutes or until browned. Add onion, bell peppers,
and garlic; saute 3 minutes. Stir in 1/2 cup broth, scraping skillet
to loosen browned bits.

Spoon chicken mixture into an electric slow cooker. Add remaining
broth, beans, and next 7 ingredients (beans through chiles); cover
with lid, and cook on high heat setting for 6 hours or until beans
are tender.

Ladle chili into bowls, and top with shredded cheese.

Yield: 6 Servings

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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