SILLY GREEK CHILI!!! A delightful change from our regular chili's!

*Permission has been given by Greta Podleski to reprint some of the recipes from Eat Shrink and Be Merry Cookbook.

Silly Greek Chili

Yield: 5 servings
NI: 288 cal, 5.8g fat, 6.5g fiber for approximately 1 1/4c serving.

Ingredients:

2 tsp olive oil
3 boneless, skinless chicken breasts (about 1 pound (454g), cut into 1 inch cubes
1c chopped red onions
1c diced zucchini
1/2c chopped red bell pepper
2 tsp minced garlic
1 tbsp chili powder
1 tsp ech ground cumin and dried oregano
1 can (19oz/540ml) diced tomatoes with sun-dried tomato, undrained
1 1/2 cups your favorite tomato pasta sauce
1c canned chickpeas drained and rinsed
1 tbsp brown sugar
1/4 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
1/3c crumbled light feta cheese (1.5oz/4g)

Heat Olive oil over medium high heat in a large, non-stick 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 sauce, chickpeas, brown sugar, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15minutes.

Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese!

I loved it!!!