Three-Bean Chicken Chili

• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 1 cup chopped zucchini
• 1 cup chopped celery
• 3 tablespoons seeded, chopped jalapeno pepper
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried crushed red pepper
• 3 cups canned low-sodium chicken broth, undiluted
• 1 3/4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1 (15-ounce) can no-salt-added garbanzo beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (8-ounce) can no-salt-added tomato sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup chopped fresh cilantro
• 1/4 cup nonfat sour cream
• 1/4 cup (1 ounce) shredded, reduced-fat sharp Cheddar cheese
• 1/4 cup chopped green onions

1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute until crisp-tender. Add oregano and next 3 ingredients; saute 1 minute.
2. Add chicken broth and next 6 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Add cilantro; cover and cook 5 additional minutes. To serve, ladle into bowls; top evenly with sour cream, cheese, and green onions.

vegetable cooking spray, vegetable oil, onion, zucchini, celery, jalapeno pepper, garlic, oregano, ground cumin, chili powder, red pepper, chicken broth, chicken, salt, salt, cannellini beans, salt, balsamic vinegar, fresh cilantro, nonfat sour cream, cheddar cheese, green onions

Taken from www.myrecipes.com/recipe/three-bean-chicken-chili (may not work)