3/4 pounds boneless chicken breast- cubed
2 cloves garlic minced
1 can (28 oz.) tomatoes, cut up
1 ½ cups black beans
1 cup yellow onion, coarsely chopped
1 cup celery, sliced
1 cup sweet green peppers, diced
1 jalapeno pepper, seeded and minced
Tailgate Time:
4 tsp mild chili powder
Chicken Chili with Black Beans
½ tsp dried oregano
8 oz yellow summer squash, halved lengthwise and
cut into ½ inch slices (butternut squash also works
well)
Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add chicken and
garlic, and sauté until chicken is lightly browned (about 3 minutes).
Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder, and oregano.
Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 15 minutes. Add
squash. Cover and simmer, stirring occasionally, until squash is tender (about 10 minutes).
--Additions- add toasted corn tortilla and shredded cheese on top
Nutritional Facts per serving
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Carbohydrates
Sugars
Fiber
Protein
215.9 cal
2.6 grams
0.6 grams
43.5 mg
371.9 mg
28.1 grams
8.7 grams
9.7 grams
22 grams