A colorful and delicious alternative to traditional chili with less fat and lots of flavor. Even better the second day!
- 2 TB canola oil
- 1 small onion, diced
- 1 zucchini, sliced and cut into fourths
- 1 tsp. minced garlic or garlic paste
- 2 cups cooked chicken breast, diced
- 48 oz reduced-sodium chicken broth (6 cups)
- 1 tsp. ground cumin
- 2 cans white beans (cannellini or navy, ~15 oz cans, drained and rinsed)
- 2 cans petite diced tomatoes (~14 oz cans, drained)
- Fresh cilantro, roughly chopped (optional)
- Tortilla chips (optional)
- In a large pan, heat oil over medium heat.
- Add onion and zucchini and cook for 3 minutes, stirring often. Add garlic and cook another minute while stirring. Stir in cooked chicken, chicken broth, cumin, beans, and tomatoes.
- Let simmer on low to medium heat for 15 minutes.
- To serve, top with cilantro and tortilla chips if desired.
You can substitute tomatoes with green chilies for plain canned tomatoes if you like it spicier.
Per 1 cup: 130 calories, 12 grams protein, 12 grams carbohydrate, 3 grams fat (0 grams saturated, 2 grams monounsaturated), 437 mg sodium.