Description
This hearty and protein-packed chili offers a healthier, leaner alternative to traditional beef chili without sacrificing any depth of flavor. By using ground chicken as a flavor sponge for smoky cumin and chili powder, this dish develops a rich, complex profile. Enhanced with fire-roasted tomatoes and earthy black beans, it provides a thick, comforting consistency that is perfect for warming up during colder months or satisfying a crowd at any gathering.
Ingredients
2 lbs ground chicken
1 large onion, diced
2 bell peppers, chopped
4 cloves garlic, minced
28 oz can fire-roasted tomatoes
15 oz can black beans, rinsed and drained
3 tbsp chili powder
2 cups low-sodium chicken broth
1 tbsp olive oil
Instructions
Heat olive oil in a heavy-bottomed pot over medium-high heat.
Add the ground chicken to the pot and break it into small pieces using a wooden spoon.
Cook until the chicken is browned completely and no pink remains.
Add diced onions and bell peppers to the cooked chicken.
Sauté the vegetables until they soften, approximately five minutes.
Stir in the minced garlic and cook for one minute until fragrant.
Pour in the fire-roasted tomatoes, chicken broth, black beans, and chili powder.
Stir the mixture thoroughly to ensure spices are evenly distributed.
Reduce the heat to low and simmer for thirty minutes to allow the flavors to meld.
Notes
Brown the chicken in batches if necessary to ensure a good sear rather than steaming it. Adjust the amount of chili powder to suit your preferred level of heat. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 95mg