Chicken Chili

This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!

• Calories: 308 Calories

Ingredients

• ¼ teaspoon salt
• 1 pinch ground black pepper
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• ½ teaspoon paprika
• 1 stalk celery, sliced
• 1 teaspoon ground cumin
• 1 green bell pepper, chopped
• 1 tablespoon chili powder
• ¼ pound mushrooms, chopped
• 1 pinch crushed red pepper flakes
• 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
• ½ teaspoon cocoa powder
• 1 (14.5 ounce) can whole peeled tomatoes with juice
• 1 (19 ounce) can kidney beans, drained and rinsed

Recipe Instructions

Step 1

In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.

Step 2

Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.

Step 3

Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.