Serves 6 – 8.

instructions
• 30 oz chili beans, canned
• 15 oz white beans, canned, drained
• 1 lb boneless skinless chicken breast, cut in cubes
• 1 cup diced onion
• 4 cloves garlic, minced
• 8 oz mushroom, thinly sliced
• 1 1/2 cups frozen corn kernels
• 1 medium diced red bell pepper
• 1/2 tsp hot sauce
• 1/2 cup fresh parsley, finely diced
• 28 oz diced tomatoes with chiles, canned
• nonstick cooking spray
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 tsp oregano
• 1/4 tsp thyme
• 1 Tbs chili powder

instructions
1. Season chicken with salt, cumin, oregano, and thyme.
2. Spray a large saucepan with non-stick cooking spray. Add chicken and onions. Cook over high heat until chicken is mostly done and onions are soft.
3. Add garlic and peppers and stir in. Continue to cook until chicken is done. (Hint: If chicken looks like it might be sticking to the pan you can either add about 1/4 cup water or more cooking spray to the saucepan.)
4. Stir in tomatoes and beans. Cover and cook on high for ten minutes, stirring occasionally.
5. Reduce head to medium high, stir in mushrooms, corn, chili powder, and hot sauce. Cover and cook for 10 more minutes, stirring occasionally.
6. Turn off heat, serve in individual bowls and top off with parsley.

Tweaked from Turbocooker Recipe Cards

Index Tags: beans • chicken • chili • diet-friendly • freezer-friendly • low-fat • mushrooms • one pot • Recipes • spicy • Weight Watchers© • Weight Watchers© Core