Name: 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 ½ cups chopped onion; 1 ½ 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 ½ tablespoons unsweetened cocoa; 1 ½ tablespoons cider vinegar; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon ground red pepper; 2 teaspoons honey

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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Chicken Chili

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