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Stovetop Chicken Chili

1 lb ground chicken breasts, skinless, cooked
1 3/4 cups water
1/2 cup onions, chopped
6 ozs no-salt-added tomato paste
1/2 cup bell peppers, chopped
1 tbsp worcestershire sauce
1/4 cup celery, chopped
1 tsp chili powder
1/2 tsp olive oil
1/4 tsp salt
1 (15 oz) can dark red kidney beans, undrained
1/4 tsp garlic powder
1 (14 1/2 oz) can crushed tomatoes

Place chicken, onions, bell peppers and celery in a large saucepan with oil.
Cook over medium heat for ten minutes, stirring and separating chicken as it cooks. Add beans, tomatoes, water, tomato paste, worcestershire sauce, chili powder, salt
and garlic powder. Bring to a boil; reduce heat and simmer for 30 minutes.

Serving Size: 1 Cup Per Serving

WW 4 PointsPlus+ per serving

Nutritional Info Per (1 cup serving) Calories 176; Carbs 18 g; Fat 2 g; Fiber 6 g; Protein 17 g
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