Greek Chicken Chili (Weight Watcher Friendly 7 Points)

Chocked full with chicken, vegetables and chickpeas...this low fat meal is very satisfying!!

• Ready In: 55 mins
• Serves: 5

Ingredients

• 2  teaspoons olive oil
• 3  small chicken breasts, boneless and skinless, cut into cubes (l lb/454 g)
• 1  cup red onion, chopped
• 1  cup zucchini, diced
• 1⁄2 cup  red pepper, diced
• 2  teaspoons garlic, minced
• 2  tablespoons chili powder
• 1  teaspoon cumin
• 1  teaspoon oregano
• 19  ounces tomatoes, diced, undrained
• 1 1⁄2 cups  pasta sauce
• 1  cup chickpeas, drained and rinsed
• 1  tablespoon brown sugar
• 1⁄4 teaspoon black pepper
• 2  tablespoons cilantro, minced
• 1⁄3 cup  reduced-fat feta cheese, crumbled

Directions

1. Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes.
2. Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
3. Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.
4. Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.