Chicken Chili

1 WW Blue Point / 6 servings
1 1/2 cups per serving
249 cal, 7g fat, 725mg sodium, 47g carbs, 12g fiber, 27g protein

Ingredients
1 pound lean ground chicken
1 medium green pepper, chopped
1 small red onion (I used Vidalia), finely chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1 can (16 ounces) reduced sodium kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
14 1/2 ounces reduced-sodium chicken broth
1 3/4 cups frozen corn, thawed
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1 tablespoon cumin
1/4 teaspoon garlic powder

Directions
In a large non-stick skillet, cook the chicken, green pepper, and onion over medium heat until meat is no longer pink.  Add the garlic; cook one minute longer. Drain.

Transfer to a 4 quart slow cooker. Stir in the tomatoes, kidney beans, black bean, broth, corn, tomato paste, chili powder, cumin, and garlic powder.

Cover and cook on low for 4 to 5 hours. Serve with desired topping (not included in calorie count).