ZERO POINT CHICKEN CHILI
Full in flavor and low in fat! This is a great go-to chili recipe for cold winter weather.
Servings: 6
Calories: 492kcal
Ingredients
- 2 cups dried black beans
- 1 large onion chopped
- 6 cloves garlic chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 28- ounce can diced tomatoes in juice
- 1 chipotle en adobo
- 3 cups vegetable stock more if needed
- 2 pounds 99% fat free ground chicken
- Coarse salt and freshly ground pepper
Instructions
- Soak the beans overnight or quick soak the beans. Place in a pot and cover with water. Bring to a rolling boil over high heat. Set aside for one hour. Drain.
- Combine soaked beans, onion, garlic, spices, tomato, and chipotle. Add vegetable stock. Bring to a boil and reduce the heat to simmer. Season with salt and pepper. (Yes, salt your beans!) Cook until the beans are tender, about 1 hour or more, depending on the age of the beans.
- Once the beans are tender, add the chicken and stir to combine. Cook until the chicken is white and no trace of pink remains, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Serve.
Nutrition
Calories: 492kcal | Carbohydrates: 53g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 821mg | Potassium: 2126mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1611IU | Vitamin C: 15mg | Calcium: 159mg | Iron: 7mg