Ingredients
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1 ¾ pounds diced chicken breast meat
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2 green bell peppers, diced
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2 red bell peppers, diced
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1 onion, diced
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½ cup frozen corn kernels
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4 (15 ounce) cans kidney beans with liquid
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2 (14.5 ounce) cans diced tomatoes
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1 (15 ounce) can tomato sauce
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2 cups water
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2 teaspoons chili powder
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1 tablespoon dried parsley
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1 teaspoon garlic powder
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½ teaspoon ground cayenne pepper
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½ teaspoon ground cumin
Directions
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Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Nutrition Facts (per serving)
| 160 | Calories |
| 1g | Fat |
| 21g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Cholesterol 26mg | 9% |
| Sodium 427mg | 19% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 7g | 25% |
| Total Sugars 4g | |
| Protein 17g | 33% |
| Vitamin C 39mg | 43% |
| Calcium 58mg | 4% |
| Iron 3mg | 18% |
| Potassium 322mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
