Dinner

Chunky Chicken and Vegetable Chili is for Dinner.

Chunky Chicken and Vegetable Chili takes several minutes to prepare.

Chunky Chicken and Vegetable Chili takes several minutes to cook.

Chunky Chicken and Vegetable Chili makes 4 servings.

The ingredients for Chunky Chicken and Vegetable Chili are:

12 oz. skinless, boneless chicken thighs
nonstick cooking spray
1.5 cups frozen pepper stir-fry vegetables (I couldn't find frozen stir fry vegetables with the exact name "pepper stir-fry" so I chose a stir fry that had red peppers in it- along with broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, and onions)
2 15oz. cans chili beans with spicy chili gravy
3/4 cup salsa

Here is how you make Chunky Chicken and Vegetable Chili:

1. Cut chicken into 1-inch pieces. Coat an unheated large saucepan with cooking spray. Add chicken and frozen vegetables. Cook and stir over medium-high heat until chicken is lightly brown on outside.2. Stir in undrained chili beans and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 7 minutes or until chicken is no longer pink. Note: I let it go a little longer than 7 minutes just because I wanted to be sure the chicken was done. I also went a little bit longer than just browned on the outside before I added the other ingredients; I didn't want my chicken undercooked. This makes 4 servings, about 1.5 cup per serving. Top with your favorite chili toppings. The cook book I got this fro suggests, as an alternative to traditional sour cream, cheese and chopped raw onion, as different choices of chili toppings, try chopped red, yellow, and/or orange sweet peppers; minced watercress, arugula, or cilantro; snipped fresh chives or thinly sliced green onions; broken corn chips; crumbled, crisp-cooked bacon; corn relish or salsa; and/or crumbled queso fresco or feta cheese (plain or jalapeno-flavored). No toppings are included in the nutrition.Number of Servings: 4Recipe submitted by SparkPeople user KDA1981.

The nutritional information for Chunky Chicken and Vegetable Chili is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 326.1

• Total Fat: 3.3 g
• Cholesterol: 55.0 mg
• Sodium: 1,339.6 mg
• Total Carbs: 42.8 g
• Dietary Fiber: 12.1 g
• Protein: 23.5 g