Greek Chicken Chili (Weight Watcher Friendly 7 Points) - cooking recipe

Ingredients

2 teaspoons olive oil
3 small chicken breasts, boneless and skinless, cut into cubes (l lb/454 g)
1 cup red onion, chopped
1 cup zucchini, diced
1/2 cup red pepper, diced
2 teaspoons garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
19 ounces tomatoes, diced, undrained
1 1/2 cups pasta sauce
1 cup chickpeas, drained and rinsed
1 tablespoon brown sugar
1/4 teaspoon black pepper
2 tablespoons cilantro, minced
1/3 cup reduced-fat feta cheese, crumbled

Preparation

Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.
Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.