While there are plenty of vegetarian chilli options, sometimes the mood strikes for something a little heartier. Substituting ground chicken for beef brings the same traditional flavours and textures of the classic chilli you crave — just lightened up for your healthy diet. This spicy chicken chilli seriously hits the spot and brings the heat during a cold Winter.
If you're cooking this recipe as part of the Get Fit 2015 meal plan, serve with 30 grams reduced-fat shredded cheddar cheese.
- 1 tablespoon rapeseed oil
150 grams chopped red onion
175 grams chopped green pepper
2 cloves garlic, finely chopped
2 jalapeños, thinly sliced
455g rams pounds ground chicken
32 grams chilli powder
400 grams tinned crushed tomatoes
1 tablespoon chicken stock
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1 tablespoon salt
2 cans dark red kidney beans, drained
- To garnish: (optional)
Light sour cream
Shredded Mexican-blend cheese
- In a large casserole dish, heat rapeseed oil over high heat. Add onion, pepper, jalapeños, and garlic. Cook over medium heat until the onion is tender (about five minutes.)
- Add chicken — cook, stirring to break up lumps until the chicken loses its pink colour (about five minutes). Stir in chilli powder, and cook one minute.
- Stir in tomatoes, broth, sugar, vinegar, hot sauce, and salt. Reduce heat to low; cover and simmer, stirring often until the chilli is thickened (about 45 minutes.)
- Stir in beans, cook until heated through, about 15 minutes. Uncover for the last 15 minutes of cooking.
- Top with garnish of your choice, and enjoy!
- Main Dishes
- North American