Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
Spoon chili into freezer container; freeze up to 1 month.
Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.
Prepare using your favorite flavor of BULL'S-EYE Barbecue Sauce, such as Texas Style.
To speed up the time it takes to cool the cooked chili before freezing, spread it onto a chilled rimmed baking sheet. Let stand at room temperature until cooled to room temperature.
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream.
Help your friends and family eat right with this delicious chili. In addition to being low in both calories and fat, it's also a good source of vitamin C from the peppers and tomatoes. Eating right never tasted so good!
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.