Women Cooking Recipes

3/4 lb. skinless boneless chicken thighs, trimmed of all visible fat, cut into 314-inch pieces
2 (14-1/2 oz.) cans diced tomatoes with roasted garlic and onion
1 (15-1/2 oz.) can chili beans with seasoning
2 large green or yellow bell peppers, seeded and cut into 3/4-inch pieces 1 chipotle en adobo, chopped, plus 1 tsp. adobo sauce

1. Spray nonstick Dutch oven or large saucepan with nonstick spray (preferably olive-oil spray) and set over medium-high heat. Add the chicken and cook until browned on all sides, about 6 minutes. Stir in the tomatoes, chili beans, bell peppers, chipotle, and the adobo sauce.

2. Bring the chili to a simmer and cook, stirring occasionally, until the bell peppers are tender and the flavors are blended, about 12 minutes. Serve in bowls.

Makes 4 servings, 1-1/2 cups per serving: 310 calories, 9 g. fat, 2 g. saturated fat, 57 mg cholesterol, 1,540 mg sodium, 36 g. carbohydrates, 7.g. fiber, 25 g. protein, 82 mg calcium.