Chicken Chili
The comforting, warm spices of a classic chili sing in this recipe that uses lean ground chicken as it's base.
Recipe - Greenfield, WI
Chicken Chili
0
Servings12
Cook Time35 Minutes
Calories269
Ingredients
¼ cup neutral oil
2 lb. ground chicken (dark meat or a mixture of dark and white meat)
2 medium yellow onions, finely chopped
1 (14.5-oz.) can diced tomatoes
1 (15-oz.) can Fresh Thyme pinto beans, drained and rinsed
1 (7-oz.) can green chile peppers
2 medium garlic cloves, minced
1 tsp. Fresh Thyme ground cumin
½ tsp. ground allspice
Fresh Thyme fine sea salt, to taste
Ground black pepper, to taste
6 cups Fresh Thyme chicken broth
1 cup quinoa
2 Tbsp. tomato paste
½ cup finely chopped fresh cilantro
¼ cup fresh lime juice
Light sour cream, optional
Lime wedges, optional
Chopped red onion, optional
Directions
- In a Dutch oven, heat the oil over medium-high heat. Add the chicken and cook 8 minutes or until browned and cooked through, stirring occasionally and breaking up meat into small pieces.
- Reduce heat to medium. Add onions, tomatoes, beans, chiles, garlic, cumin and allspice. Season with salt and pepper. Cook about 6 minutes or until the onions soften, stirring occasionally.
- Stir in broth, quinoa and tomato paste. Simmer 20 minutes or until quinoa has absorbed most of the liquid and is tender.
- Remove Dutch oven from heat. Stir in cilantro and lime juice. If desired, serve with sour cream, lime wedges, red onion and additional pepper.
Nutritional Information
Each serving contains: 269 calories, 13 g fat, 3 g saturated fat, 0 g trans fat, 69 mg cholesterol, 545 mg sodium, 24 g carbohydrates, 4 g fiber, 5 g sugar, 21 g protein. Daily values: 5% vitamin A, 14% vitamin C, 4% calcium, 15% iron.
0 minutes
Prep Time
35 minutes
Cook Time
12
Servings
269
Calories
Directions
- In a Dutch oven, heat the oil over medium-high heat. Add the chicken and cook 8 minutes or until browned and cooked through, stirring occasionally and breaking up meat into small pieces.
- Reduce heat to medium. Add onions, tomatoes, beans, chiles, garlic, cumin and allspice. Season with salt and pepper. Cook about 6 minutes or until the onions soften, stirring occasionally.
- Stir in broth, quinoa and tomato paste. Simmer 20 minutes or until quinoa has absorbed most of the liquid and is tender.
- Remove Dutch oven from heat. Stir in cilantro and lime juice. If desired, serve with sour cream, lime wedges, red onion and additional pepper.
