Makes 8 - 1 cup servings
6 pts per serving (add points for cheese if using)
1 to 2 tsp olive oil
1 lb lean ground chicken
1 sm onion, chopped
1 green pepper. chopped
5 - 6 mushrooms, sliced
1 can (19oz/540ml) Unico mixed beans (can use white
or red kidney beans instead)
1 can (19oz/540ml) Aylmer's chili tomatoes
1 can (19oz/540ml) Aylmer's italian tomatoes
2 tbsp tomato paste
salt & pepper
Pour olive oil into a deep pot with a thick bottom. Add the mushrooms, onions and peppers and saute on medium heat for a few minutes. Add the raw chicken to the pot and cook over medium-low heat until chicken is cooked. Stir frequently. (While chicken is cooking, I usually add a small bit of the spices and salt & pepper into the meat/veggie mixture for flavor.
Once chicken is cooked through and vegetables are tender, drain off any excess liquid. Add the all the canned ingredients and tomato paste and stir to mix thoroughly. Add more spices to taste. (Keep in mind that the chili powder and cayenne will get hotter/spicier the longer the chili sits.)
Simmer on low heat for at least 20 minutes and stirring frequently to avoid burning the bottom.
Serve with crusty bread and grated cheese for sprinkling. I used cheddar because that is what I had available, but a monterey jack would be nice too.
I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.
Cut brownies without the crumbs:
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