Ingredients

2 lbs

ground chicken

900 g

1 can (28 oz)

diced tomatoes with juice

796 ml

2 cans (5 1/2 oz)

tomato paste

2 cans (156 ml)

1 can (19 oz)

red kidney beans, drained and rinsed

1 can (540 ml)

3 cloves

garlic, minced

3 cloves garlic

1 large

cooking onion, chopped

1 large

1 large

red pepper, chopped

1 large

1 large

green pepper, chopped

1 large

2 stalks

celery (hearts) chopped

2 stalks

non-fat cooking spray

3 tbsp

chili powder

50 ml

1/4 tsp

fresh ground pepper

1 ml

1/4 cup

non-fat chicken broth or water

50 ml

crushed chilies (optional)

Cooking Method

Brown ground chicken in a non-stick skillet and set aside. Drain any fat.

Spray a large non-stick Dutch oven or pot with cooking spray and heat to high. Sauté onion 3 minutes. Add the red and green peppers, celery and garlic, continue to sauté for another 3 minutes.

Add the tomato paste and heat 1 to 2 minutes, stirring continuously. Pour a little chicken broth (1/4 cup / 50 ml) or water into the pan to deglaze it.

Mix the ground chicken with the vegetable mixture and add the tomatoes with their juice, beans, and chili powder. Simmer uncovered until chili reaches your prefered consistency and then cover and continue cooking for 2 to 3 hours. Add the black pepper and adjust seasonings to taste.

Serves 6

Nutrition Per Serving Calories: 460 Protein: 38.1 g Carbohydrates: 38.2 g Saturated Fat: 4.5 g