Corn 'N Chicken Chili

1 lb. Ground Chicken Breast
2 Cups Water
2 Cloves Garlic, minced
1 (4.5 oz.) Can Green Chilies, diced
1/2 Cup Onions, chopped
1 (15 oz.) Can Dark Red Kidney Beans, rinsed and drained
1 Tablespoon Chili Powder
1 (15 oz.) Can Whole Kernel Corn, drained
1 1/4 teaspoons Salt
1 (14.5 oz.) Can Mexican Stewed Tomatoes, drained and chopped
1/4 teaspoon Black Pepper
1 (6 oz.) Can Tomato Paste
1 (12 oz.) Package Lite extra-firm silken tofu

In a skillet, cook chicken, garlic, and onions until chicken is no longer pink and vegetables are tender. Add chili powder, salt, black pepper, tomato paste, water, chilies, beans, corn, and tomatoes. Mix thoroughly. Crumble tofu with a fork and add to mixture. Simmer 15 minutes, stirring occasionally. 

Serves: 9.5 (1 Cup Each)
Per Serving: 186 Calories; 5g Fat (22.8% calories from fat); 15g Protein; 22g Carbohydrate; 6g Dietary Fiber; 34mg Cholesterol; 875mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fat. WWP: 3 (www.AimeesAdventures.com)