(Low-Fat) Chicken Chili

(Low-Fat) Chicken Chili
Photo by www.myrecipes.com

Ingredients

  • 1 ¾ pounds ground chicken breast
  • 1 ¾ pounds ground chicken breast
  • Tortilla chips, optional
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • Tortilla chips, optional
  • 1 medium onion, finely diced
  • + 23 more ingredients
    • 1 teaspoon kosher salt
    • Chopped scallions, optional
    • 2 garlic cloves, minced
    • 1 medium onion, finely diced
    • Shredded cheese, optional
    • 1 teaspoon kosher salt
    • Chopped scallions, optional
    • 2 garlic cloves, minced
    • Shredded cheese, optional
    • 1 (15 oz.) can small red beans, drained and rinsed
    • 1 (1 lb.) bag frozen bell-pepper strips, thawed
    • 1 (14.5 oz.) can chicken broth
    • 1 (15 oz.) can small red beans, drained and rinsed
    • 2 tablespoons tomato paste
    • 1 (1 lb.) bag frozen bell-pepper strips, thawed
    • 1 (14 oz.) can crushed tomatoes
    • 1 (14.5 oz.) can chicken broth
    • 2 tablespoons Mexican-style hot chili powder
    • 1 (14 oz.) can crushed tomatoes
    • 1 teaspoon ground cumin
    • 1 tablespoon vegetable oil
    • 2 tablespoons Mexican-style hot chili powder
    • 1 tablespoon vegetable oil

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...

View full recipe at My Recipes

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