My husband loved this recipe. It is a hearty meal. The recipe says it serves four, but it served a lot more in our house, which made for great leftovers for the lunch the next day. It also says that one serving it 2 cups, but this is REALLY filling so I could only eat one cup…. in which case this chili ended up being more like 4 Weight Watchers PointsPlus points for me and stretched out for a couple of days of lunches for me and my husband.

Here is what you need:

2 teaspoons olive oil
2 red bell peppers, chopped
1 large onion, chopped
3 garlic cloves, minced
1 pound ground skinless chicken breast
1 (28-ounce) can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
1/8 teaspoon cayenne
1 (15-1/2-ounce) can black beans, rinsed and drained

Here is what you do:

1. Heat oil in nonstick Dutch oven or large pot over medium heat. Add bell peppers, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add chicken; cook, breaking it apart with wooden spoon, until no longer pink, about 7 minutes.

2. Add tomatoes, chili powder, cumin, and cayenne to Dutch oven; bring to boil.

3. Reduce heat and simmer, stirring, until mixture is slightly thickened, about 30 minutes. Stir in beans; simmer until heated through, about 3 minutes longer.

PER SERVING (ABOUT 2 CUPS):  PointsPlus value: 7

This tasty chili works equally well with ground skinless turkey breast. You can also use other beans, such as chickpeas, navy beans, or pinto beans instead of the black beans, if you like.