Chicken and Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 tbsp canola oil, divided3 small onions, diced1 lb ground chicken breast6 garlic cloves, minced2 chopped bell peppers1 large carrot, finely grated1 (29 oz) can no-salt-added diced tomatoes1 (680ml) can tomato sauce3 ˝ cups low-sodium chicken broth1 Scotch Bonnet pepper, pierced 3-4 times with a skewer but left whole˝ tbsp ancho chili powder ˝ tbsp “regular” chili powder1 tsp smoked paprika2 tsp cumin˝ tsp salt1 bay leaf2 (19-ounce) cans black beans, drained and rinsed⅓ cup TVP crumbles
Heat 2 tbsp of oil in a pot over medium low heat and add onions. Cook, stirring occasionally, until deep brown and caramelized.
Turn heat to medium-high heat and add the remaining oil and the chicken.
Cook, stirring, until no longer pink.
Add garlic, bell peppers and carrots. Cook 5 minutes, until peppers begin to soften.
Add the tomato products, broth, Scotch Bonnet, spices, beans, TVP and chicken, stirring well.
Cover and simmer over low heat for 1 hour.
Remove bay leaf and Scotch Bonnet
This is even better the next day!
Serving Size: serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Turn heat to medium-high heat and add the remaining oil and the chicken.
Cook, stirring, until no longer pink.
Add garlic, bell peppers and carrots. Cook 5 minutes, until peppers begin to soften.
Add the tomato products, broth, Scotch Bonnet, spices, beans, TVP and chicken, stirring well.
Cover and simmer over low heat for 1 hour.
Remove bay leaf and Scotch Bonnet
This is even better the next day!
Serving Size: serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 273.6
- Total Fat: 9.3 g
- Cholesterol: 34.1 mg
- Sodium: 807.7 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 9.4 g
- Protein: 18.5 g
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