(Low-Fat) Chicken Chili

Ingredients

• 1 (14.5 oz.) can chicken broth
• 1 (1 lb.) bag frozen bell-pepper strips, thawed
• 1 (15 oz.) can small red beans, drained and rinsed
• Shredded cheese, optional
• Chopped scallions, optional
• Tortilla chips, optional
• 1 tablespoon vegetable oil
• + 8 more ingredients
• • 1 ¾ pounds ground chicken breast
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1 medium onion, finely diced
  • 2 tablespoons Mexican-style hot chili powder
  • 1 teaspoon ground cumin
  • 1 (14 oz.) can crushed tomatoes
  • 2 tablespoons tomato paste

Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate. Add remaining oil, garlic, onion, chili powder and cumin. Coo...

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