Chicken Chili
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 ½ pounds ground chicken or turkey
- 2 15-ounce cans beans, such as cannellini black beans and/or navy beans, rinsed and drained
- 1 15-ounce can white corn niblets
- 1 28-ounce can fire roasted diced tomatoes
- 1 cup tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon chili powder or more to taste
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup sun-dried tomatoes chopped (optional)
- Garnish: 3 avocados peeled, pitted, and diced, fresh torn cilantro leaves, for garnish
Instructions
- Heat a medium to large stockpot over medium heat.
- Add oil, onions, and celery and sauté until just soft, about 5 minutes.
- Add garlic and sauté until just fragrant, about 1 minute.
- Add chicken. Stir and cook, breaking up with a wooden spoon until chicken has lost most of its pinkness.
- Add beans, corn, tomatoes, tomato paste, cumin, chili powder, salt, and pepper. Stir to mix.
- Add water to just cover. W. Bring to a boil and then reduce heat to a simmer. Cover and cook for 3 hours.
- Uncover, stir well, and cook until slightly thickened, about 30 minutes more.
- Mix in sun-dried tomatoes, if desired.
- Top with avocado and cilantro just before serving.
Nutrition
Nutrition Facts
Chicken Chili
Amount per Serving
Calories
570
% Daily Value*
Fat
27
g
42
%
Cholesterol
100
mg
33
%
Sodium
1000
mg
43
%
Carbohydrates
55
g
18
%
Fiber
22
g
92
%
Sugar
12
g
13
%
Protein
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.