Source of Recipe
List of Ingredients
1 C chopped onions
1/2 C chopped red bell pepper
4 garlic cloves, minced
1-2 tsp Splenda
10 oz. skinless, boneless chicken breast, diced
1 tsp chili powder
1 tsp chopped fresh oregano leaves
1/2 tsp salt
3 C low-sodium chicken broth
12 oz. drained cooked Great Northern beans (NSA)
1 or 2 Jalopeno Peppers, seeded and deveigned then chopped
Chopped fresh cilantro for garnish
In large nonstick saucepan over low heat, combine onions, bell pepper, garlic and splenda; cover and cook stirring occasionally, until soft, 15 min.
Add chicked, chili powder, oregano, and salt; raise heat to medium and cook, stirring constantly, until checken is browned, 5 min.
Add broth, 3/4 of beans; reduce heat and simmer 30 min.
Mash the left over Beans with 1-2 tbsp water.
Pour into chili and cook stirring, until slightly thickened, 3 min or so.
1-1/2 C Serving: