Speedy Eight Ingredient Chicken Chili
Prep Time: 15 min
Cook Time: 35 min
Try using vegetable juice instead of canned tomatoes to make this quick and delicious eight ingredient chili con carne. Really good served over brown rice or baked potatoes with sour cream!
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
1 tbsp (15 mL)
2 cups (500 mL)
2 tbsp (30 mL)
1 tsp (5 mL)
1 lb (0.5 kg)
lean ground chicken
3 cups (750 mL)
low-sodium vegetable juice
green pepper, diced
X 19 oz canned kidney beans
Heat olive oil over medium-high heat. Add diced onion, stir and sauté about 5 minutes or until softened.
Sprinkle onions with chili powder and ground cumin and stir to combine.
Add ground chicken and sauté until cooked through and lightly browned. Use the back of a wooden spoon to break the meat into smaller pieces during cooking.
Stir in the vegetable juice, diced green pepper and kidney beans with their liquid. Cover and bring to a boil. Uncover, reduce heat and simmer an additional 20 minutes or until liquid reduces and chili thickens.