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
Nutrition 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
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.
Oxmoor House Cooking Light Collection
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