Mexican

Ground Chicken Chili is for Dinner.

Ground Chicken Chili takes 30 minutes to prepare.

Ground Chicken Chili takes 180 minutes to cook.

Ground Chicken Chili makes 40 servings.

The ingredients for Ground Chicken Chili are:

Butternut Squash, Red & Green bell peppers, onion, celery, red kidney beans, diced tomatoes, frozen corn, frozen peas, chicken broth, water, extra lean ground chicken (or turkey) , cocoa, instant hot chocolate

Here is how you make Ground Chicken Chili:

Makes approximately 40 1-cup servings. I used a 11L pot for this huge chili. I make enough to enjoy immediately and freeze a good portion (it freezes really well) for a great quick 'I'm in a hurry!' dinner. I chop the onion small. I use just regular cooking onions. Cut the veggies so that they are easily bite size for any mouth. I saut? the veggies right in the pot with a drizzle of oil (cannola) just to get them started and slightly soft. While the veggies are cooking up, in another pan, I fry the chicken meat. I use a non-stick pan and no oil at all. The meat will cook to brown in a very short time, 5-8 mins. Then I drain the meat of what little fat there is. You don't have to, it will only add to the flavor and I'm certain it won't kill you. Then we add the meat to the veggies. Immediately add the chicken broth. I use a low sodium version. Next we put in the diced tomatoes, everything in the can. Then the kidney beans. I like to rinse the canned beans before using them, but you don't have to. Stir well. Get the pot simmering, there is a lot here so I have the burner on high at this time to get it up to temperature quickly, but it means you have to be available to stir regularly to make sure nothing is sticking. During this time you are assessing your fluid content, I add a couple of cups of water to the mix but use your judgment, you may want your chili really wet. Now is the time to add the cocoa to the mix. I like just a touch of sweet so I put in a touch of instant Hot Chocolate with it, but it is a matter of taste and not absolutely necessary. Last but certainly not least, I spice it up with some SRIRACHA HOT SAUCE. This part is totally up to you. Don't add any if you choose. Now, once it starts to bubble slightly, we turn the heat down to low and let it cook. I let it go somewhere between 2 and 3 hours but you could eat it much sooner than that if your in a hurry. After all, you've already started to cook everything before we boil it up. This, like lots of chili or stew tastes really great the next day. You'll make it often. It is really good!Number of Servings: 40Recipe submitted by SparkPeople user RSIMPSON20.

The nutritional information for Ground Chicken Chili is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 222.5

• Total Fat: 4.5 g
• Cholesterol: 18.0 mg
• Sodium: 563.2 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 7.1 g
• Protein: 16.3 g

Ground Chicken Chili is Mexican cuisine.

The dietary needs meet for Ground Chicken Chili is Low Fat