Fiery chilli made from spices, carrots, kidney beans and tomatoes. Goes perfect with multigrain bread or tortilla chips.

  • Total Time- Prep: 20 min.
  • Cook-  25 min.
  • Makes- 8 serving
  •  Ingredients of Guilt Free Chilli

    • 1 pound lean ground chicken
    • 1 medium onion, chopped
    • 1 medium sweet red pepper, chopped
    • 4 garlic cloves, minced
    • 2 cans (15 ounces each) pinto beans, rinsed and drained
    • 1 can (28 ounces) diced tomatoes, undrained
    • 1 cup water
    • 1 tablespoon tomato paste
    • 2 tablespoons baking cocoa
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1/2 teaspoon coarsely ground pepper
    • 1/4 teaspoon salt
    • 4 cups hot cooked brown rice
    • Optional toppings: Greek yogurt, reduced-fat shredded cheddar cheese and/or sliced jalapeno peppers

    Also Read: Cheeseburger Onion Ring Bites

    Directions of Guilt Free Chilli

    • In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken crumbled; drain.
    • Add beans, tomatoes, water, tomato paste, cocoa and seasonings.
    • Bring to a boil. Lower the temperature; simmer, uncovered, 15-20 minutes or until the flavors are mixed.
    • Serve with rice and, if desired, toppings of your choice. freeze the chili pepper in freezer containers.
    • To use, partially thaw in the refrigerator overnight.
    • Heat in a saucepan, stirring occasionally and adding a little water or reduced sodium broth if necessary.
    • Serve with brown rice and toppings as direct

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