Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Ground chicken, 400 grams * Carrots, raw, 2 medium * Onions, raw, 1 large * Garlic, 4 cloves * Extra Virgin Olive Oil, 0.5 tbsp * Red Ripe Tomatoes, 2 medium whole * Tomato Paste, 30 grams * Crushed Tomatoes, 300 grams * Chicken stock, 2.5 dl (1 cup) * Chili powder, 3 tbsp * Beans, red kidney, 1 cup * red hot pepper flakes, 1 tbsp
preparation: Chop all the vegetables into 1cm cubes. Slice garlic into thin slices or mince. Rinse out the kidney beans in cold water.
Cooking:
In a sauté pan, heat the olive oil. Add the chicken and cook for a few minutes until cooked through. Add chopped onion, carrots and garlic. Sauté for a few minutes, making sure to scrape the bottom of the pan so it doesn't burn.
Reduce heat.
Add tomato paste, chopped tomatoes and crushed tomatoes, stir, add chicken stock.
Add the chili powder and red pepper flakes, stir.
Cover, and let simmer for about an hour.
Serve immediately, or cool and freeze or refrigerate. This only gets better the next day!!
Number of Servings: 6
Recipe submitted by SparkPeople user EATREADANDSLEEP.
Cooking:
In a sauté pan, heat the olive oil. Add the chicken and cook for a few minutes until cooked through. Add chopped onion, carrots and garlic. Sauté for a few minutes, making sure to scrape the bottom of the pan so it doesn't burn.
Reduce heat.
Add tomato paste, chopped tomatoes and crushed tomatoes, stir, add chicken stock.
Add the chili powder and red pepper flakes, stir.
Cover, and let simmer for about an hour.
Serve immediately, or cool and freeze or refrigerate. This only gets better the next day!!
Number of Servings: 6
Recipe submitted by SparkPeople user EATREADANDSLEEP.
Nutritional Info Amount Per Serving
- Calories: 195.3
- Total Fat: 3.6 g
- Cholesterol: 39.9 mg
- Sodium: 408.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 6.7 g
- Protein: 21.1 g
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