Great Chili Chicken

-Judi M. Phelps 2 T Olive oil

2 lg Whole chicken breasts; boned

-skinned, and diced 3 c Tomato juice

2 c Onion; diced

1/2 c Celery; diced

1/2 c Green pepper; diced

2 Apples; cored and sliced but

-not peeled) 2 T Chili powder

1 ts No-salt seasoning

2 cl Garlic; minced

1/2 ts Cumin

1 ts Basil

3 dr Tabasco sauce

2 cn Kidney beans (14 oz each)

-undrained In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness. Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook. Shared and MM by Judi M. Phelps - The San Jose Kid.