Ground chicken chili
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 297.1
- Total Fat: 8.6 g
- Cholesterol: 54.5 mg
- Sodium: 723.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 12.2 g
- Protein: 21.8 g
View full nutritional breakdown of Ground chicken chili calories by ingredient
Introduction
This is one my favorite chili recipes - it's your basic, standard chili with traditional flavors, but with ground chicken, veggies and lots of beans. This is one my favorite chili recipes - it's your basic, standard chili with traditional flavors, but with ground chicken, veggies and lots of beans.Number of Servings: 7
Ingredients
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1 package Ground Chicken, 1 lb.
1 medium onion, chopped
1/2 medium green bell pepper, chopped
1 clove garlic, minced
2 cans Diced Tomatoes and Green Chilies, 10 oz. each, undrained
1 can pinto beans, 15 oz., undrained
or 1 can dark red kidney beans, 15 oz., undrained
1 can tomato sauce, 8 oz.
3 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon red pepper flakes, crushed; add more or less, to taste
Directions
1. Combine ground chicken, onion, pepper and garlic in large saucepan; cook over medium-high, stirring frequently, 7 to 9 minutes or until chicken is no longer pink and pepper is tender.
2. Stir in remaining ingredients. Bring to a boil and then reduce heat.
3. Allow chili to simmer, uncovered, 25 to 30 minutes to blend flavors. Chili is best if it simmers longer than 30 minutes, so make it a day ahead of time if possible.
I love to eat this with some shredded cheese on top and some corn bread on the side. For a healthy addition, serve with a large side salad.
I’ve made this ahead of time and frozen the leftovers for a month before defrosting and reheating to eat again and it has come out fabulously. The flavor improves with time!
It's also a nice addition to any fall cookouts or tailgates. Make chili ahead of time and then bring in a crockpot to reheat at the event.
Makes 7-10 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KOSKIM23.
2. Stir in remaining ingredients. Bring to a boil and then reduce heat.
3. Allow chili to simmer, uncovered, 25 to 30 minutes to blend flavors. Chili is best if it simmers longer than 30 minutes, so make it a day ahead of time if possible.
I love to eat this with some shredded cheese on top and some corn bread on the side. For a healthy addition, serve with a large side salad.
I’ve made this ahead of time and frozen the leftovers for a month before defrosting and reheating to eat again and it has come out fabulously. The flavor improves with time!
It's also a nice addition to any fall cookouts or tailgates. Make chili ahead of time and then bring in a crockpot to reheat at the event.
Makes 7-10 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KOSKIM23.
Member Ratings For This Recipe
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