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A colorful and delicious alternative to traditional chili with less fat and lots of flavor. Even better the second day!

Ingredients

• 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)

Instructions

1. In a large pan, heat oil over medium heat.
2. 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. 
3. Let simmer on low to medium heat for 15 minutes. 
4. To serve, top with cilantro and tortilla chips if desired. 

Note: 

You can substitute tomatoes with green chilies for plain canned tomatoes if you like it spicier. 

Nutrition Information:

Per 1 cup:  130 calories, 12 grams protein, 12 grams carbohydrate, 3 grams fat (0 grams saturated, 2 grams monounsaturated), 437 mg sodium.