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Ingredients:
2 pounds Ground Chicken
1/3 cup sweet red onion, chopped
1/2 cup carrots, shredded or chopped
1/2 cup celery, chopped fine
1 small Organic Valley red or green bell pepper, chopped
1-1/2 cups Organic Valley summer squash (zucchini, yellow,
patty pan, etc.)
15 ounces (1 small can, about 1-1/3 cups) black beans, rinsed
and drained
1 15 oz. Can Muir Glen tomato puree
2 tsp chili powder
3/4 tsp cumin
1 dash cinnamon
Salt and pepper to taste
1 tsp jalapeno chili pepper, freshly minced (optional)
1 large fresh tomato, chopped (optional)
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*Vegetarian note: If you have a herbivore (vegetarian) in
the family, cook the chicken in a large frying pan, set aside
and use as a "condiment" for the omnivores.
- In a heavy Dutch oven or your favorite chili pot, brown
thawed ground chicken with onions and spices over medium heat.
- Add chopped veggies and beans; cook over medium heat until
tender.
- Add tomato puree, reduce heat and allow to simmer for 15
minutes.
- Remove from heat and allow to cool prior to service. Can
be made 1-2 days ahead of time.
Top chili with
- Grated Organic Valley Pepper Jack, Cheddar or Monterey Jack
Cheese
- Avocado, roasted corn, cilantro
- For a lighter alternative: minced green onion and Organic
Valley Lowfat Sour Cream!
Per Serving (excluding unknown items): 216 Calories; 7g Fat
(31.4% calories from fat); 26g Protein; 10g Carbohydrate;
3g Dietary Fiber; 71mg Cholesterol; 273mg Sodium.
Serving Size: 12
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