Chicken Chili with Black Beans

This was pretty good, To be honest it was nice to have Chili. I haven't had Chili in a while. Might want to do this again in the winter. It was too blessed hot for Chili! This is not your typical chili, but it was good. There are lots of good veggies in it (you probably don't even need to put the meat in it if you don't want) which is where it is different from other chili. It was hard to eat it without some kind of bread or cracker or cheese or sour cream, but this is diet food remember! It actually turned out better than I expected!

Chicken Chili with Black Beans

(Makes 5 servings)
3/4 pound boneless, skinless chicken breast, diced 2 cloves garlic, minced
1 can (28 ounces) tomatoes, cut up
1 1/2 cups black beans, cooked
1 cup onions coarsely chopped
1 cup celery, sliced
1 cup sweet green peppers, diced
1 jalapeno pepper, seeded and minced
4 teaspoons mild chili powder 1/2 teaspoon dried oregano
8 ounces yellow summer squash, halved lengthwise and cut into 1/2-inch (1-cm) slices

1. Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add chicken and garlic, and sauté until chicken is lightly browned, about 3 minutes.

Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder, and oregano. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Add squash. Cover and simmer, stirring occasionally, until squash is tender, about 10 minutes