Ground Chicken Chili With Mosaic Beans |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I cut this recipe out of a magazine years ago. I changed to using ground chicken to make it healthier. It still tastes just as good. I like to double or make 1 1/2 of the recipe. We like it with fat-free shredded cheddar and mozzarella and saltines. I like the combo of the different beans for great texture and color. I add all 4 cans of beans when I 1 1/2 or double. Ingredients:
2 lbs ground chicken breast |
1 large onion, chopped |
2 garlic cloves, minced |
1/4 cup chili powder |
2 teaspoons dried oregano |
2 teaspoons cumin |
2 (14 ounce) cans fire-roasted tomatoes, diced (or any you like) |
1 (8 ounce) can tomato sauce |
1 1/2 cups water |
1 (12 ounce) bottle beer (optional) |
12 ounces v-8 vegetable juice (optional it depends on how thick or thin you like it, or if you have it on hand. you can sub water, ) |
1 (15 1/4 ounce) can red kidney beans, drained (when doubling use one each light and one dark kidney beans) |
1 (15 1/4 ounce) can pinto beans, drained (when doubling use a can of black beans) |
2 teaspoons sugar |
1 1/4 teaspoons salt |
2 tablespoons extra virgin olive oil |
Directions:
1. n a large pot, cook chicken, onion and garlic in evoo over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is fully cooked. Drain off fat. Stir in chili powder, oregano and cumin. Cook 1 minute.
2. Add tomatoes with their liquid, tomato sauce, and water or beer. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended.
3. Stir in beans, sugar and salt. Heat through. Serve with shredded cheese, sour cream and/or diced onion.
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