Ingredients

• 1 tablespoon canola oil
• 4 garlic cloves 
• 1 cup onion
• 1 cup celery
• 1 cup carrots
• 1 cup green pepper
• 1-1/2 pounds chicken, boneless, skinless, cooked
• 14 ounces low-sodium chicken broth
• 1 cup low-sodium diced tomatoes
• 1 cup kidney beans
• 3/4 cup salsa
• 3 tablespoons chili powder
• 1 teaspoon ground Mexican oregano
• 1/2 cup grated cheddar cheese
• 1/2 cup sour cream
• 4 cups white rice, cooked

Preparation

1. Chop garlic, onion, celery, carrots and green pepper. Dice cooked chicken.
2. Pour oil in a large stock pot.
3. Sauté garlic, onion, celery, carrot and green pepper until soft.
4. Add low-sodium broth and bring to a boil.
5. Drain tomatoes. Drain and rinse kidney beans. 
6. Add chicken, beans, tomatoes, salsa, chili powder and oregano to sauted vegetables. Simmer for 1 hour.  
7. Serve 1-cup chili over 1/2-cup white rice. Top each serving with 1 tablespoon grated sharp cheddar cheese and 1 tablespoon sour cream.

Helpful hints

• 1-1/2 punds cooked chicken is approximately 3 cups. If you wish, use a stewing chicken or a pre-cooked rotisserie chicken. Pull meat from bones and chop.
• Compare brands and buy the lowest sodium canned and bottled ingredients.
• Freeze 1 cup portions for a quick meal later.
• Recipe is easy to reduce for a smaller batch.
• If you are on a protein-limited diet, adjust this recipe by decreasing the portion of meat and cheese.