Rating: 4.5 stars 4.4
63 Ratings
  • 5 star values: 39
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.

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  • Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.

  • Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

Nutrition Facts

308 calories; protein 29g; carbohydrates 25.9g; fat 10.5g; cholesterol 52.7mg; sodium 547mg. Full Nutrition
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