The sodium in the original recipe for this chili was cut from 700 milligrams to 240 milligrams per cup by using refrigerated salsa, no-salt-added tomato sauce and lower-sodium canned beans. Rinse and drain the canned beans to decrease sodium. Also look for canned beans with less than 140 milligrams of sodium per serving. Look for fresh salsa, like Salsa Lisa, in the refrigerated aisle of your grocery store.

Chunky Chicken Chili

1 pound fresh boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
1 cup fresh tomato salsa (such as Salsa Lisa)
Four 8-ounce cans tomato sauce, no salt added
1 Tablespoon chili powder
½ teaspoon cumin
2 teaspoons sugar
Two 15-ounce cans garbanzo beans or black beans or kidney beans, drained and rinsed
1 green bell pepper, chopped
1 jalapeno pepper, chopped (optional)

Spray large, nonstick saucepan with cooking spray. Heat over medium high heat until pan is hot. Add chicken, onions, celery and garlic. Cook until chicken is no longer pink. Stir in salsa, tomato sauce, chili powder, cumin and sugar. Bring to a boil; reduce heat and cover. Simmer 30 minutes, stirring occasionally. Stir in beans, bell pepper and optional jalapeno pepper. Simmer until heated thoroughly.

Nutrition Information

Chocolate Peanut Butter Dip

3-ounce package fat-free cream cheese, softened
1/3 cup creamy natural peanut butter
Dash ground cinnamon
¼ cup chocolate syrup
¼ cup skim milk
Slices of fresh apples (or fruit of your choice)

In a large bowl, beat cream cheese, peanut butter and cinnamon until smooth. Gradually beat in chocolate syrup and milk until well blended. Serve with fresh apple slices or fruit of your choice.

Nutrition Information

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