TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 7 servings

Ingredients

  • 4-1/2 cups reduced-sodium chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1/2 cup each chopped green, yellow and sweet red pepper
  • 1/4 cup chopped onion
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons paprika
  • 1 to 1-1/2 teaspoons pepper
  • 1 to 1-1/2 teaspoons crushed red pepper flakes
  • 1 to 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt-free seasoning blend
  • Dash cayenne pepper
  • 2 cups cubed cooked chicken breast

Nutritional Facts

1 cup equals 201 calories, 3 g fat (0 saturated fat), 36 mg cholesterol, 474 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 vegetable.

Directions

  1. In a 3-qt. saucepan, bring broth to a boil. Reduce heat; add the beans, peppers, onion and seasonings. Cover and simmer 15 minutes. Add chicken; simmer for 30 minutes. Yield: 7 servings.
Originally published as Chicken Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p81

Nutritional Facts

1 cup equals 201 calories, 3 g fat (0 saturated fat), 36 mg cholesterol, 474 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 vegetable.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chicken Chili with Herbs

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MY REVIEW
Reviewed Sep. 26, 2011

"LOVED the spice!!!"

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