Low Fat South of the Border Chicken Chili |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is sweeter than most chili, but quite tasty and very filling. You can use a 16 oz can of baked beans in place of the pinto beans & brown sugar if you prefer. You can also use canned chicken breast, more beans, a can of drained corn...whatever...it's a pretty forgiving recipe. Ingredients:
1 (16 ounce) can fat-free refried beans |
1 (15 ounce) can pinto beans, undrained |
1 tablespoon brown sugar |
1 (16 ounce) jar chunky salsa |
1/4 cup catsup |
2 boneless skinless chicken breasts, cut into 1-inch chunks |
1/2 cup monterey jack cheese, shredded |
Directions:
1. In a 2 1/2 quart casserole dish, combine all ingredients.
2. Cover and bake 1 hour, stirring occasionally, until chicken is tender and no pink remains.
3. Remove from oven and sprinkle with cheese.
4. Cover and bake 5 minutes more.
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