3 garlic cloves, mined
1 28oz can tomatoes, cut up or diced
1 1/2 cups black beans, cooked
1 cup onions, chopped
1 cup celery, sliced
1 cup green peppers, diced
4 tsp mild chili powder
1/2 tsp dried oregano
8 oz yellow squash, diced
Nonfat yogurt for garnish (optional)
Coat a pot with nonstick spray & warm it over medium high heat for 1 minute. Add chicken & garlic & saute until chicken is lightly browned, about 3 minutes. Add tomatoes, beans, onions, celery, peppers, chili powder & oregano. Bring to a boil.
Reduce heat to low. Cover & simmer, stirring occasionally, for 15 minutes*. Add squash. Cover & simmer, stirring occasionally until squash is tender, about 10 minutes. Dollop with 1 tblsp of nonfat yogurt.
{My Thoughts}
To make things go quicker I cut all the veggies into a small chop rather than a dice. *Also, if you like your squash a bit more tender, I suggest adding it in after 10 minutes.
