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Chicken Chili Recipe

Recipe by: 2doulas

"This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
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  • 1In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
  • 2Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
  • 3Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
Ingredients
  • 5 servings
  • 308 cals
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1/4 pound mushrooms, chopped
  • 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon salt
  • 1 pinch crushed red pepper flakes
  • 1 pinch ground black pepper
  • 1 (14.5 ounce) can whole peeled tomatoes with juice
  • 1 (19 ounce) can kidney beans, drained and rinsed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    308
    15%
  • Fat:
    10.5
    16%
  • Carbs:
    25.9
    8%
  • Protein:
    29
    58%
  • Cholesterol:
    53
    18%

Based on a 2,000 calorie diet

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