Serves: 6
Total Calories: 221
1. Spray large nonstick saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, onions, celery, carrot and garlic cook and stir until chicken is no longer pink.
2. Stir in salsa, tomatoes, tomato sauce, chili powder and cumin. Bring to a boil. Reduce heat to low cover and simmer 30 minutes, stirring occasionally. Stir in garbanzo beans and bell pepper simmer until thoroughly heated.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 240 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 45 mg 15% * Sodium: 900 mg 38% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 7 g 28% * Sugars: 8 g * Protein: 23 g * Vitamin A: 90% * Vitamin
C: 45% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 2 1/2 Very Lean Meat or 1 1/2 Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat
This Chunky Chicken Chili recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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