30 Mar Santa Fe Chicken Chili
SANTA FE CHICKEN CHILI
- 3 tsp vegetable oil, divided
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1½ cups chopped onion
- 2 garlic cloves, minced
- 1 can (15oz) no salt added black beans, drained and rinsed
- 1 can (28oz) no salt added diced tomatoes, not drained
- 1 can (15oz) tomato sauce
- 2 cups corn kernels, fresh or frozen
- 1 tbsp chili powder
- 2 tsp sugar
- 1 tsp black pepper
- Pinch cayenne pepper
In a stockpot or Dutch oven, heat 2 teaspoons oil over medium-high heat; add chicken and sauté until cooked through and no pink remains. Transfer chicken to a bowl and set aside.
In the same pot, heat 1 teaspoon oil over medium heat; add onions and garlic; sauté for 2 minutes or until onions are slightly translucent. Add beans, tomatoes, tomatoes sauce, corn, chili powder, sugar and peppers. Bring to a boil then reduce heat to low, cover and simmer for about 20 to 30 minutes, stirring occasionally.
WW Freestyle™ SmartPoints® value 1.0*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.