GUILT-FREE CHICKEN CHILI

Guilt-Free Chicken Chili image

This chili is a keeper. Make it on Sunday and you get lunch for the rest of the week, too. -Amy Chalmers, Poughkeepsie, New York

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

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Ingredients

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

Steps:

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 into crumbles; drain., Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended., Serve with rice and, if desired, toppings of your choice. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or reduced-sodium broth if necessary. Serve with brown rice and toppings as directed.

Nutrition Facts : Calories 326 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 411mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 10g fiber), Protein 21g protein.