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Abc Vegetables N' Chili

 

56

Yield

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound ground chicken
skinless
½ cup onions
chopped
½ cup sweet bell peppers
chopped
*
3 cups water
15 ounces tomato sauce
15 ounces tomatoes, stewed, canned
undrained
2 teaspoons chili powder
1 teaspoon salt
¼ teaspoon black pepper
*
2 each mixed vegetables
thawed
*
1 cup pasta
alphabet, uncooked
*

Directions

In a kettle, combine chicken, onions, and bell peppers.

Cook over medium high heat, stirring occasionally, until chicken is no longer pink.

Add water, tomato sauce, stewed tomatoes, chili powder, salt, and black pepper.

Continue cooking, stirring occasionally, until chili comes to a boil.

Add mixed vegetables and pasta. Reduce heat to medium low.

Continue cooking, stirring often, until flavors are blended, 20 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 543g (19.2 oz)
Amount per Serving
Calories 27015% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 965mg 40%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 58g
Vitamin A 19% Vitamin C 48%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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