Chunky Chicken Chili

• vegetable cooking spray
• 1 c. chopped green pepper
• 3 jalapeno peppers, chopped
• 1 c. water
• 1/2 tsp. ground red pepper
• 1 Tbsp. Dijon mustard
• 2 c. bite size cooked chicken breasts
• 2 c. bite size cooked chicken thigh
• 1 (14 1/2 oz.) can no-salt stewed tomatoes
• 1 (13 3/4 oz.) can no-salt chicken broth
• 1 (12 oz.) bottle reduced-calorie chili sauce
• 1 (16 oz.) can Great Northern beans, drained
• 1 1/4 c. peeled diced avocado
• 1 1/4 c. chopped purple onion
• 1/2 c. plus 2 Tbsp. plain nonfat yogurt (optional)
• 1 1/2 c. chopped onion
• 3 cloves garlic, minced
• 2 Tbsp. chili powder
• 1/4 tsp. black pepper
• 1 Tbsp. Worcestershire sauce
• 2 tsp. cumin
• 1/2 tsp. oregano

1. Coat Dutch oven with cooking spray; place over medium heat until hot.
2. Add onion, green pepper, jalapeno peppers and saute 5 minutes.
3. Add chili powder, cumin and oregano; cook 2 minutes. Add chicken, 1 cup water, red pepper, black pepper, Worcestershire sauce, mustard, stewed tomatoes, chicken broth, and chili sauce and bring to a boil.
4. Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes.
5. Ladle chili into soup bowls; top each with avocado, onion and yogurt.
6. Yield 9 cups.

vegetable cooking spray, green pepper, peppers, water, ground red pepper, mustard, bite size cooked chicken breasts, bite size cooked chicken thigh, salt, chicken broth, chili sauce, great northern beans, avocado, purple onion, nonfat yogurt, onion, garlic, chili powder, black pepper, worcestershire sauce, cumin, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222694 (may not work)