Spicy Chicken Chili

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Garlic

  Raw

  2 cloves, minced or 6g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Ground chicken

  Crumbles, cooked, pan-browned

  24 oz crumbled or 680g

• Chili powder

  Spices

  ¼ cup or 30g

• Tomatoes

  Crushed, canned

  2 cup or 480g

• Chicken stock

  Soup, home-prepared

  1 tbsp or 15g

• Brown sugar

  1 tbsp or 9g

• Vinegar

  Cider

  1 tbsp or 15g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Salt

  Table

  1 tbsp or 18g

• Kidney beans

  Red, mature seeds, canned

  850g

Directions

1. In a large Dutch oven, heat canola 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 color (about five minutes). Stir in chili 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 chili 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!

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