Ground Chicken Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 150.1
- Total Fat: 5.4 g
- Cholesterol: 38.0 mg
- Sodium: 244.2 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.2 g
- Protein: 12.1 g
View full nutritional breakdown of Ground Chicken Chili calories by ingredient
Introduction
This is a lighter alternative to ground beef chili that tastes just as good and is filling and packs a protein punch! This is a lighter alternative to ground beef chili that tastes just as good and is filling and packs a protein punch!Number of Servings: 10
Ingredients
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1 lb. Ground Chicken
2 cups pinto beans, fully cooked or 1 14 oz. can
1 medium onion, diced
3 cloves of garlic minced
1 28 oz can of tomatoes, diced or whole crused by hand
1 6oz can of tomato sauce
1 cup of water
1 1/2 T. Chili Powder
1 1/2 t. Ground Cumin
1 T. Onion Powder
Salt and pepper to taste
Cayenne pepper to taste
Cilantro for garnish
Directions
1. Brown Ground Chicken in a large pot over a medium heat until meat is almost completely cooked, just small amount of pink should be left. Crumble meat as it cooks.
2. Add onion and minced garlic to meat, cooking until meat is done and onions begin to soften and become translucent.
3. Season meat mixture with salt and pepper and a pinch of chili powder.
4. Add remaining ingredients except pinto beans to the pot and cover and lower heat to low.
5. Simmer for about 25 minutes, tasting every so often and adjusting seasoning as needed. Add additional water if chili becomes too thick.
6. Add beans to pot and simmer 10 mins more.
7. Serve with low fat cheese and sour cream and Garnish with Cilantro and chopped onions if desired. This chili is even better the next day!
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEKAH21.
2. Add onion and minced garlic to meat, cooking until meat is done and onions begin to soften and become translucent.
3. Season meat mixture with salt and pepper and a pinch of chili powder.
4. Add remaining ingredients except pinto beans to the pot and cover and lower heat to low.
5. Simmer for about 25 minutes, tasting every so often and adjusting seasoning as needed. Add additional water if chili becomes too thick.
6. Add beans to pot and simmer 10 mins more.
7. Serve with low fat cheese and sour cream and Garnish with Cilantro and chopped onions if desired. This chili is even better the next day!
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEKAH21.
Member Ratings For This Recipe
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HHOUSE8
Made this today, but modified slightly due to what I had on hand. Used organic Aduki beans instead of pinto (any beans would be good) and 2 cans (14oz) of tomatoes (1 diced, 1 fire-roasted and crushed) instead of a 28 oz can and 6 oz can of sauce. We love garlic, so I threw in a few more cloves. - 6/20/10
Reply from BEKAH21 (6/20/10)
Glad you liked it, the fire roasted tomatoes are a great idea!
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