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

Ingredients

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

Preparation

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