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Ingredients
US|METRIC
18 SERVINGS
- 1 3/4 lb. chicken breast meat (diced)
- 2 green bell peppers (diced)
- 2 red bell peppers (diced)
- 1 onion (diced)
- 1/2 cup frozen corn kernels
- 60 oz. kidney beans (with liquid)
- 29 oz. diced tomatoes
- 15 oz. tomato sauce
- 2 cups water
- 2 tsp. chili powder
- 1 Tbsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. ground cayenne pepper
- 1/2 tsp. ground cumin
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Directions
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol30mg10% |
Sodium160mg7% |
Potassium610mg17% |
Protein15g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A25% |
Vitamin C120% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Wendy Gorgita 4 years ago
My kids love this recipe!!! They had 3 helpings for dinner and are now on their 2nd helping of leftovers for lunch. I did make a couple of adjustments to use what I had on hand. I used italian seasoning instead of parsley. I had 4 chicken thighs so I boiled them with some garlic powder and italian seasoning. Then I removed the bones and skin and pulled the meat apart into bite sized pieces. I used all of the water (about 4 cups- we like more broth) from the thighs in place of the water in the recipe. Also, We aren't fond of the texture of cooked peppers so I left them in large chunks that we could pull out later.