Chunky Chicken Chili(Serves 6; Good Use For Leftover Cooked Chicken)

• vegetable cooking spray
• 1 1/2 c. chopped onions
• 1 c. chopped green bell pepper
• 3 jalapeno peppers, minced
• 3 garlic cloves, minced
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 c. cooked chicken, cut into bite-sized pieces
• 1 c. water
• 1/2 tsp. cayenne
• 1/4 tsp. fresh ground black pepper
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Dijon mustard
• 1 (14 oz.) can chili-style stewed tomatoes
• 1 (14 oz.) can fat-free chicken broth
• 1 (12 oz.) bottled chili sauce
• 1 (16 oz.) can Great Northern beans
• 1 1/4 c. peeled, diced avocado
• 1 1/4 c. chopped purple onions
• 1 1/2 c. chopped green or red bell pepper
• 6 Tbsp. light sour cream

1. Coat Dutch oven with cooking spray; place over medium heat until hot.
2. Add onion, green pepper, jalapeno and garlic.
3. Saute 5 minutes.
4. Add chili powder and cumin; cook 2 minutes.
5. Add chicken, 1 cup water, cayenne, black pepper, Worcestershire sauce, Dijon mustard, stewed tomatoes, chicken broth and chili sauce; bring to a boil.
6. Cover, reduce heat and simmer 20 minutes.
7. Add beans and cook 5 minutes.

vegetable cooking spray, onions, green bell pepper, peppers, garlic, chili powder, ground cumin, chicken, water, cayenne, fresh ground black pepper, worcestershire sauce, mustard, chilistyle stewed, chicken broth, chili sauce, great northern beans, avocado, purple onions, pepper, light sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650550 (may not work)