Ground Chicken Breast Chili (low cal & carb, high protein)

1 pound of ground chicken breast
1 table spoon of olive oil
1 can of kidney beans (used cedar brand for this one)
4 stalks of celary = 294 grams
1 red bell pepper = 1.5 cups chopped
1 zucchini = 236 grams (after chopped)
1 can of crushed tomatoes (796 mL can)
1 table spoon of garlic
1 large white onion (chopped)
1 can of aylmer accents chili seasoned chopped tomatoes (540 mL can)
10 white mushrooms - 136 grams 9approx 1.5 cups largely sliced)
1 cup of water

seasoning:
2 tablespoons of chili powder
1 tablespoon of italian seasoning
1 tablespoon of oregeno
1/2 tablespoon of paprika
1 teaspoon of cayenne pepper
1 teaspoon of cumin

Put 1 tablespoon of olive oil into pot and add chicken (or turkey). Break up into smaller pieces while cooking.

Chop onion and garlic and add to chicken. Cook until onions are clear.

Add cans of crushed tomatoes, diced tomatoes, 1 cup of water and kidney beans. Chop up celery and add to pot.

Continue by chopping zucchini, mushrooms, and red bell pepper and adding to pot as well.
I use a scale to measure exact weights used for this recipe but also added how much of each ingredient I used.
Add chili powder, cumin, italian seasoning, oregeno, cayenne pepper and paprika to taste.

I let it cook for around an hour before I seperate it into 1 cup servings.

Serving Size: Makes 10 servings of 1-cup each

Number of Servings: 10

Recipe submitted by SparkPeople user ELHEUREUX89.