Kids Lunch - Spicy Chicken Chili
Kids lunch - spicy chicken chili
1 tablespoon olive oil
1¾ pounds ground chicken or turkey breast
1 teaspoon kosher salt
2 garlic cloves, minced
1 medium onion, finely diced
2 tablespoons Mexican-style hot chili powder
1 teaspoon ground cumin
1 (14.5 oz.) can reduced-sodium chicken broth
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 (1 lb.) bag frozen bell-pepper strips, thawed
1 (15 oz.) can small red beans, drained and rinsed
Shredded cheese, optional
Chopped scallions, optional
Tortilla chips, optional
Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to
pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer
pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often
until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste
and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips
and beans and simmer, stirring occasionally, until sauce is thick, about 10
minutes. Return chicken and any of its juices to saucepan and cook for 1 minute
to heat through. Serve with cheese, scallions and tortilla chips, if desired.
Total Calories: 221
Total Fat: 4 grams
For information, please call our Health Access Line at 314-ANTHONY (268-4669) or 800-554-9550 or visit find a physician online.
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