Guilt-Free Chicken Chili
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 8 servings.
This chili is a keeper. Make it on Sunday and you get lunch for the rest of the week, too. —Amy Chalmers, Poughkeepsie, New York
Ingredients
-
1 pound lean ground chicken
-
1 medium onion, chopped
-
1 medium sweet red pepper, chopped
-
4 garlic cloves, minced
-
2 cans (15 ounces each) pinto beans, rinsed and drained
-
1 can (28 ounces) diced tomatoes, undrained
-
1 cup water
-
1 tablespoon tomato paste
-
2 tablespoons baking cocoa
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1/2 teaspoon coarsely ground pepper
-
1/4 teaspoon salt
-
4 cups hot cooked brown rice
-
Optional toppings: Greek yogurt, reduced-fat shredded cheddar cheese and/or sliced jalapeno peppers
Directions
-
1.
In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken into crumbles; drain.
-
2.
Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
-
3.
Serve with rice and, if desired, toppings of your choice.
Nutrition Facts
3/4 chili with 1/2 cup cooked brown rice (calculated without optional toppings): 326 calories, 5g fat (1g saturated fat), 41mg cholesterol, 411mg sodium, 50g carbohydrate (7g sugars, 10g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC