Chicken Chili

Here's a really delicious and healthy version if you like to have Chili during the cold months. I enjoy Chili but don't eat the beef version any longer since the calorie content is so high. Just not where I chose to use up my calories. So here's the recipe:

2 cups of shredded chicken (from a roasted chicken) or you can use any type of cooked chicken you have on hand
1 large Zucchini, cubed
1medium onion, diced
1 Cup of diced mushrooms, I used baby Bella's
1 yellow pepper, diced
1 small can of green chilies (in Mexican section of grocery)
1 8 ounce can diced tomatoes in sauce
1 8 ounce can pinto beans (you can use red kidney beans)
Chili powder -add as much as you want depending on the amount of spice you like
Dash of salt and pepper
1/2 cup of a Chicken broth, I use organic
Reduced fat cheddar cheese for topping if you like

1) sauté the zucchini, onions, pepper, garlic in a amount of EVOO then as this starts to soften up add the mushrooms
2) add in the rest of the ingredients (not the cheese that's for topping at the end)
3) let it all simmer on low setting for about 30 minutes.
4) spoon into a nice large bowl
5) top with your cheese
Serve up with a big salad!
Enjoy it:)