Skillet chicken chili

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PREP TIME

10 min

Makes

4 servings, about 5 cups

* PLUS Cooking time: 20 minutes

Ingredients

  • 1 onion , coarsely chopped
  • 2 garlic cloves , minced
  • 1 tsp vegetable oil
  • 500 g lean ground chicken , turkey or beef
  • 540-mL can Mexican-style stewed tomatoes
  • 1 green bell pepper , seeded and chopped (optional)
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano leaves
  • pinch of cinnamon
  • 1/4 tsp salt
  • 540-mL can kidney, black or Romano beans , drained

Instructions

  • In a large frying pan set over medium heat, sauté onion and garlic in oil for 5 minutes. Crumble ground meat over top. Sauté until it loses its pink color, about 4 minutes.
  • Add tomatoes, including juice, and green pepper. Stir in chili powder, cumin, oregano, cinnamon and salt. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  • Then add drained beans. Simmer, uncovered, until hot, about 2 minutes. Serve with corn bread.

Nutrition (per serving)

  • Calories
  • 297,
  • Protein
  • 24.6 g,
  • Carbohydrates
  • 26.3 g,
  • Fat
  • 10.9 g,
  • Fibre
  • 8.3 g,
  • Sodium
  • 724 mg.

Chili-head tip

For extra flavour and fire, stir in whole 114 mL can of diced green chilies including juices along with spices.

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