Chicken Chili

Title: Chicken Chili
Categories: Chicken
Yield: 10 servings

1 cn Italian plum tomatoes (28 ounces)
2 ts Curry powder
1 ts Dried oregano
3 Skinless, boneless chicken-breasts 
1/8 ts Ground allspice
1 c Canned dark red kidney beans, drained
1/2 c Defatted chicken broth
1 lg Yellow onion, chopped
1 tb Fresh lemon juice
2 tb Coarsely chopped garlic
4 tb Chopped fresh parsley
2 Medium-sixed zucchini, cut into 1-inch cubes
Freshly ground black pepper, to taste
2 Red bell peppers, cored, seeded and cut into1 Inch squares
1 c Nonfat plain yogurt
4 Scallions, clean and thinly sliced on the diagonal
2 ts Ground cumin
2 tb Chili powder

Preheat the oven to 375F. Cut the tomatoes into 1-inch pieces reserve their liquid. Cut the chicken breasts in half lengthwise and place in a shallow roasting pan. Pour 1/2 cup of the tomato liquid over the chicken and cover well with aluminum foil. Bake for 20 minutes. Remove the chicken from the liquid. Cut into 1-inch cubes, cover, and reserve. Discard the cooking liquid.

Place the broth in a large heavy pot. Add the onions and garlic cook for 3 minutes over low heat, stirring occasionally. Add the zucchini and red peppers. Cook, covered, for an additional 8 minutes. Add the reserved tomatoes and remaining tomato liquid, the chili powder, cumin, curry powder, oregano, and allspice. Simmer, uncovered, over low low heat, stirring once.

Add reserved chicken, kidney beans, lemon juice, 2 tablespoons of parsley and the black pepper. Simmer over low heat, uncovered, for 10 to 12 minutes more, stirring occasionally. Adjust the seasonings and stir in the remaining parsley. Serve piping hot over cooked brown or white rice. Garnish with yogurt and scallions.

Serves 10.

Nutrients per Serving: 153 Calories, 2 g Fat, 42 mg Cholesterol.