Chicken Bell Pepper Chili Weight Watchers Recipes

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WHITE CHICKEN CHILI



White Chicken Chili image

Serve this up on a cold weekday night. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.

Categories     Dinner,Lunch

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

1 tbsp(s) Olive oil
1 large Uncooked onion(s) chopped
4 medium Poblano chile seeded, diced
2 pepper(s) Serrano chile(s) seeded, minced
1 tbsp(s) Minced garlic
1 tbsp(s) Chili powder
2 tsp(s) Kosher salt or to taste
1.5 tsp(s) Ground cumin
1 tsp(s) Ground coriander
1 tsp(s) Dried oregano
3 cup(s) Reduced sodium canned chicken broth
2 pound(s) Uncooked boneless skinless chicken breast(s)
45 oz Canned cannellini beans rinsed and drained
0.333 cup(s) Salsa verde
2 tbsp(s) Fresh lime juice
0.333 cup(s) Cilantro minced, fresh

Steps:

  • Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  • Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  • Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
  • Serving size: 1 c

Nutrition Facts : Calories 90 kcal

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS



Weight Watchers Chicken and Rice Stuffed Bell Peppers image

6 points. Makes 10 servings.*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}

Provided by Stacie Lora

Categories     < 4 Hours

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon margarine or 1 tablespoon butter
1/2 cup finely chopped celery
10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix (about 1 envelope)
4 cups cooked chicken, cubed
3 cups hot cooked rice
5 large green sweet peppers, 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese (5 ounces)

Steps:

  • MELT margarine or butter in a large saucepan over medium heat.
  • Add celery and cook about 5 minutes or till tender.
  • STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
  • Stir in chicken; heat through.
  • Stir in rice; remove from heat.
  • TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
  • Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
  • Divide chicken mixture among the pepper halves.
  • Sprinkle with lemon-pepper seasoning.
  • Cover and refrigerate up to 24 hours.
  • TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
  • Top with cheese and pimiento.
  • Bake, uncovered, about 5 minutes more or till cheese is just melted.
  • *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

Nutrition Facts : Calories 279, Fat 11.6, SaturatedFat 4.7, Cholesterol 56.8, Sodium 424.2, Carbohydrate 22.8, Fiber 1.8, Sugar 2.6, Protein 20.2

CHICKEN BELL PEPPER CHILI - WEIGHT WATCHERS



Chicken Bell Pepper Chili - Weight Watchers image

Each serving provides: 8 points. I found this recipe in Weight Watchers 123 Success Living With Points Week 2 Meal Ideas leaflet. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Weeknight

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 14

4 teaspoons olive oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
3/4 lb ground chicken
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon unsweetened cocoa powder
1/8 teaspoon cayenne pepper
45 ounces canned crushed tomatoes (3 - 14 1/2oz cans)
2 tablespoons balsamic vinegar
3/4 cup canned chick-peas, rinsedb and drained

Steps:

  • In a large nonstick Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
  • Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 333.9, Fat 9.1, SaturatedFat 1.6, Cholesterol 59.6, Sodium 908.6, Carbohydrate 42.3, Fiber 9.3, Sugar 15.1, Protein 25

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