Chicken Chili

After all of the yummy food over the holidays and then Superbowl Sunday, I have decided it is time to start eating a little healthier. Although this chili is low cal and low carb, it definitely does not feel like I am depriving myself. It is the perfect meal on a cold winter day, it freezes well, and the leftovers are even better. Enjoy!

Ingredients

1 small onion chopped

1 green pepper chopped

3 cloves garlic minced

1 (4.5 oz) can chopped green chilies

2 tablespoons olive oil

2 lbs chicken breast, cut into bite size pieces

1/4 -1/2 teaspoon cayenne pepper depending on taste

2 tablespoons chili powder

1 tablespoon cumin

1 bottle chili sauce

1 tablespoon worcestershire sauce

2 (15 oz) cans diced tomatoes

2 (15 oz) cans stewed tomatoes

2 (15 oz ) cans chicken broth

1/2 tablespoon salt

1/2 tablespoon pepper

Heat oil over medium heat. Add onion, bell pepper, garlic and green chilies. Cook stirring frequently until soft, about 5-7 minutes. Add the chili seasoning, cumin, and cayenne pepper stirring until fragrant, about 1 minute. Add chicken and sear all sides and cover with seasoning. Add tomatoes, chili sauce, chicken broth, worcestershire sauce and salt and pepper and bring to a boil. Reduce heat and simmer for 45 minutes stirring frequently until tomatoes have broken down slightly. Garnish with your favorite ingredients. (pepper-jack cheese, green onion, cilantro, tortillas chips, sour cream....etc)