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Chicken Chili

Yield 6 (1 1/2-cup) servings.

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

  1. 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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