Skillet chicken chili
1
- Prep Time10 min
- Total Time10 min
- Makes4 servings, about 5 cups
Ingredients
1 onion, coarsely chopped
2 garlic cloves, minced
1 tsp vegetable oil
500 g lean ground chicken, turkey or beef
540-mL can Mexican-style stewed tomatoes
1 green bell pepper, seeded and chopped (optional)
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano leaves
pinch of cinnamon
1/4 tsp salt
540-mL can kidney, black or Romano beans, drained
Instructions
In a large frying pan set over medium heat, sauté onion and garlic in oil for 5 minutes. Crumble ground meat over top. Sauté until it loses its pink color, about 4 minutes.
Add tomatoes, including juice, and green pepper. Stir in chili powder, cumin, oregano, cinnamon and salt. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Then add drained beans. Simmer, uncovered, until hot, about 2 minutes. Serve with corn bread.
Nutrition (per serving)
Calories 297, Protein 24.6g, Carbohydrates 26.3g, Fat 10.9g, Fibre 8.3g, Sodium 724mg.
Chili-head tip
For extra flavour and fire, stir in whole 114 mL can of diced green chilies including juices along with spices.
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