Chicken Chili Stew
Adapted from “The 300-Calorie One Dish Meal Cookbook”
6 servings – 6 points
¾ lb. chicken breast meat, cut into bite-sized pieces
2 large onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
5 cloves garlic
2 (14 ½ oz.) cans diced tomatoes
1 (14 ½ oz.) can pinto beans
1 small (5 ½ oz.) can V-8
1/3 cup hot salsa
2 Tbs. chili powder
1 tsp. cumin
¼ tsp. cayenne pepper
Tabasco sauce to taste
2 cups cooked rice
Coat a Dutch oven with cooking spray.
Over high heat, sauté chicken, onion, bell pepper, celery, and garlic until lightly browned (about 5 – 7 minutes).
Add tomatoes and liquid, beans, V-8, salsa, chili powder, cumin, cayenne pepper, and Tabasco sauce.
Reduce heat, cover tightly, and simmer 25 minutes. Stir in rice before serving.
This may be served with light sour cream and green onions as garnishes.