Chicken Chili

recipe

Yield:

6 (1 1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

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

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

Preparation

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.