Directions:
- Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
- Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.63 Kcal (920 kJ) | ||
| Calories from fat | 101.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 17% | |
|---|---|---|---|
| Cholesterol | 97.5mg | 33% | |
| Sodium | 749.84mg | 31% | |
| Potassium | 722.16mg | 15% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 20.78g | 42% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.48 Kcal (488 kJ) | ||
| Calories from fat | 53.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 17% | |
|---|---|---|---|
| Cholesterol | 51.71mg | 33% | |
| Sodium | 397.67mg | 31% | |
| Potassium | 382.99mg | 15% | |
| Total Carbs | 4.55g | 3% | |
| Sugars | 2.03g | 15% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 11.02g | 42% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 0.9mg | 9% | |
| Calcium | 17.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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