Recipe Detail

Healthy Chicken Chili

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Number of Servings:


  1. 1 pounds - lean ground chicken
  2. 1 - medium onion chopped
  3. 1 - medium sweet red pepper chopped
  4. 4 cloves - garlic minced
  5. 2 cans - (15 ounces each) pinto beans rinsed and drained
  6. 1 cans - (28 ounces) diced tomatoes undrained
  7. 1 cups - water
  8. 1 tablespoons - tomato paste
  9. 2 tablespoons - baking cocoa
  10. 2 tablespoons - chili powder
  11. 1 tablespoons - ground cumin
  12. 1/2 teaspoons - coarsely ground pepper
  13. 1/4 teaspoons - salt
  14. 4 cups - hot cooked brown rice
  15. - Optional toppings: Greek yogurt, reduced-fat shredded cheddar cheese and/or sliced jalapeno peppers


In a Dutch oven or large pot, 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 crumbled pieces; drain.

Stir in the beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil.

Reduce heat and simmer, uncovered, for 15-20 minutes or until flavors are blended.
Serve with rice and, if desired, toppings of your choice.

Freezer option: Freeze cooled chili in freezer containers. When ready 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, and serve with brown rice and toppings, as desired.


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