Chicken and Black Bean Chili

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Chicken and Black Bean Chili calories by ingredient


Introduction

Chicken and Black Bean Chili takes the "chill" out of a Winter night, providing just enough heat to toast you up without setting you on fire! Chicken and Black Bean Chili takes the "chill" out of a Winter night, providing just enough heat to toast you up without setting you on fire!
Number of Servings: 10

Ingredients

    3 tbsp canola oil, divided
    3 small onions, diced
    1 lb ground chicken breast
    6 garlic cloves, minced
    2 chopped bell peppers
    1 large carrot, finely grated
    1 (29 oz) can no-salt-added diced tomatoes
    1 (680ml) can tomato sauce
    3 ˝ cups low-sodium chicken broth
    1 Scotch Bonnet pepper, pierced 3-4 times with a skewer but left whole
    ˝ tbsp ancho chili powder
    ˝ tbsp “regular” chili powder
    1 tsp smoked paprika
    2 tsp cumin
    ˝ tsp salt
    1 bay leaf
    2 (19-ounce) cans black beans, drained and rinsed
    ⅓ cup TVP crumbles

Tips

For even deeper, richer flavour, add 1 tbsp cocoa powder with the spices


Directions

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.