Thursday, February 19, 2009

Chicken Vegetable Chili

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 medium red onion, diced
  • 1 green bell pepper, diced
  • 2 red bell peppers, diced
  • 2 garlic cloves, minced
  • 4 cups cooked chicken, chopped
  • 2 – 14.5 ounce cans kidney beans, drained and rinsed (which could be left out to lower carbs)
  • 1 – 14.5 ounce can diced tomatoes
  • 2 – 15 ounce cans low sodium tomato sauce
  • 4 tablespoon of Taco Seasoning (or to taste)
  1. In a large saucepan, heat oil over medium heat; sauté onions, peppers and garlic with Taco Seasoning until vegetables are tender
  2. Add remaining ingredients
  3. Simmer uncovered for 20 minutes or until thoroughly heated

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.