Chicken Chili

This chili was very good and very filling! Patrick is not a fan of traditional chili (I know, who DOESN'T like chili?) but we both liked this one, which I got from one of my new Weight Watcher's cookbooks. This cookbook recommends taking the leftovers and using them as a pasta sauce, but I plan to just eat the leftover chili as chili...2 tsp. olive oil
1 1/2 pounds ground chicken
1/4 c. chili powder
2 tsp. ground cumin
1/4 tsp. salt
1 onion, chopped
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 c. salsa verde (If you have red salsa on hand that works too!)
1/2 c. water
2 zucchini, diced
1 yellow squash, diced
1/4 c. shredded low-fat cheddar cheese

1. Heat the oil in a Dutch oven over med-hi heat. Add the chicken, chili powder, cumin, and salt. Brown the chicken, breaking it up with a wooden spoon about 5 minutes. Add the onion and garlic, cook stirring frequently, until the onion is soft, about 6 minutes.

2. Stir in the tomatoes, salsa, water, zucchini and yellow squash. Bring to a boil. Reduce the heat; cover and simmer stirring occasionally, until the vegetables soften and the flavors are blended, 45 minutes (on my hot stove it only took 20 minutes, and I can't imagine going until 45 because I think the veggies would have been too mushy). Serve with the cheese (we also added a little sour cream which was yummy!*).

Serves 8 (or 4 & 4 servings of leftovers)
1 serving=1 cup & 1 Tbsp. cheese
4 WW Points+ per serving

*Adding the sour cream would increase the Points value