Weight Watchers Chili Verde

Weight Watchers Chili Verde

Weight Watchers Chili Verde


  • 2 teaspoons canola oil
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • ¾ pound skinless boneless chicken breast, cut into ½-inch pieces
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 pound fresh tomatillos, chopped
  • 1 (4½-ounce) can chopped green chiles
  • ½ cup reduced-sodium chicken broth
  • 1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained
  • 6 tablespoons fat-free sour cream
  • 6 tablespoons finely chopped red onion
  • 1½ cups baked tortilla chips


  1. Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the onion, bell peppers, garlic, and jalapeño pepper; cook, stirring frequently, until softened, about 10 minutes. Add the chicken and cook, turning occasionally, until browned, about 6 minutes.
  2. Add the oregano, sugar, cumin, and salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomatillos, chiles, and broth; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the chili thickens slightly, about 20 minutes. Stir in the beans; return to a boil. Reduce the heat and simmer until heated through, about 1 minute.
  3. Serve the chili in bowls; top with the sour cream and red onion and serve with the chips.

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