Chunky Chicken Chili - cooking recipe

Ingredients

vegetable cooking spray
1 c. chopped green pepper
3 jalapeno peppers, chopped
1 c. water
1/2 tsp. ground red pepper
1 Tbsp. Dijon mustard
2 c. bite size cooked chicken breasts
2 c. bite size cooked chicken thigh
1 (14 1/2 oz.) can no-salt stewed tomatoes
1 (13 3/4 oz.) can no-salt chicken broth
1 (12 oz.) bottle reduced-calorie chili sauce
1 (16 oz.) can Great Northern beans, drained
1 1/4 c. peeled diced avocado
1 1/4 c. chopped purple onion
1/2 c. plus 2 Tbsp. plain nonfat yogurt (optional)
1 1/2 c. chopped onion
3 cloves garlic, minced
2 Tbsp. chili powder
1/4 tsp. black pepper
1 Tbsp. Worcestershire sauce
2 tsp. cumin
1/2 tsp. oregano

Preparation

Coat Dutch oven with cooking spray; place over medium heat until hot.
Add onion, green pepper, jalapeno peppers and saute 5 minutes.
Add chili powder, cumin and oregano; cook 2 minutes. Add chicken, 1 cup water, red pepper, black pepper, Worcestershire sauce, mustard, stewed tomatoes, chicken broth, and chili sauce and bring to a boil.
Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes.
Ladle chili into soup bowls; top each with avocado, onion and yogurt.
Yield 9 cups.