Dinner

Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili is for Dinner.

Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili takes 15 minutes to prepare.

Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili takes 45 minutes to cook.

Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili makes 16 servings.

The ingredients for Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili are:

1 serving 1 med yellow onion (by TODD7623)
3 tbsp Extra Virgin Olive Oil
10.5 cup S&W Black Beans, 50% Less Sodium (1 serving/.5 cup)
16 oz Isernio's Premium Ground Chicken - Extra Lean
3.5 cup Muir Glen Organic Fire Roasted Diced Tomatoes
3.5 cup 365 Organic Whole Kernel Sweet Corn (by PAULBARGER)
0.5 cup Bell peppers (Green, Red, Yellow, Orange)
2 serving Celery (organic) 1 stalk (by REDACTIONS)
4 cup Imagine Low Sodium Organic Chicken Broth
32 oz Skagit's Best Fresh Cilantro Salsa - Timid (2tbsp/1oz)
2 cup, chopped Kale

Here is how you make Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili:

Saut?e chopped onion in olive oil until translucent. Add celery and saut?e until slightly softened. Add ground chicken and brown until it lightens in color and is cooked on all sides. Add 2 tubs of fresh salsa and stir. Add chopped kale. Cook until kale is softened and slightly limp. Add diced tomatoes, sweet corn, and chopped bell peppers. Simmer for 45 minutes. Serve over brown rice with sour cream.Serving Size:?Makes 16 1-cup servings.

The nutritional information for Low-Sodium Black Bean and Fire-Roasted Tomato Chicken Chili is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 275.8

• Total Fat: 6.6 g
• Cholesterol: 23.8 mg
• Sodium: 583.1 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 10.8 g
• Protein: 12.3 g