Chicken Chili

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Yield
6 (1 1/2-cup) servings.
January 1996
RECIPE BY Oxmoor House

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1 pound freshly ground raw chicken breast
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped green pepper
  • 1 cup thinly sliced celery
  • 1 tablespoon minced garlic
  • 2 (15-ounce) cans no-salt-added kidney beans, drained
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 1/2 tablespoons cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground red pepper
  • 2 teaspoons honey

Nutritional Information

  • Calories 284
  • Caloriesfromfat 15%
  • Fat 4.6g
  • Satfat 1.1g
  • Monofat 1.2g
  • Polyfat 1.5g
  • Protein 26.1g
  • Carbohydrate 35.7g
  • Fiber 0.0g
  • Cholesterol 53mg
  • Iron 0.0mg
  • Sodium 512mg
  • Calcium 0.0mg

How to Make It

Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add chicken and next 4 ingredients; cook 8 to 10 minutes or until chicken is no longer pink, stirring until it crumbles. Add kidney beans and remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes.

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