3 sprays olive oil cooking spray
1 medium yellow onion, small diced
2 large cloves garlic, chopped fine
12 oz ground chicken (99% Fat Free)**
15 oz can black beans, drained & rinsed
15 oz can pinto beans, drained & rinsed
15 oz can fire roasted tomatoes
1 jalapeño, seeded and diced (if you like a little heat!)
1 red bell pepper, chopped
2 carrots, chopped
2 celery stalks, chopped
10 oz can tomato sauce
1 t. dried oregano
1 t kosher salt
1 t. ground cumin
1 T chili powder
½ t freshly ground pepper
¼ t cayenne (spicy and optional)
chopped cilantro, feta or cheddar, nonfat greek yogurt for garnish (optional)
Spray a nonstick stockpot with olive oil cooking spray, add onions, red bell pepper, carrots, celery, and jalapeno. Cook over medium heat until onions are soft. After about about 5 minutes, add garlic, cook for an additional minute.
Next, add ground chicken** to cooked vegetables, cook over medium heat, breaking up large pieces with wooden spoon, until chicken is cooked through. Add black and pinto beans, tomato sauce, and roasted tomatoes to pot. Stir and heat through.
Add remaining 6 spices to pot, stir into mixture. Reduce heat to low heat. Simmer chili for 20 minutes. Taste chili and adjust spices to your personal preference. Simmer 10 more minutes to allow flavors to meld.
Serve chili alone or with optional garnishes.
** Note: If you can’t find 99% fat free ground chicken, use boneless, skinless chicken breast with all fat removed and either grind in a food processor or mill or dice breast into very small pieces. You could also substitute 93% lean ground chicken but note that this adds 2 WW Freestyle points per serving.
If you’d like to indulge a little you can add some garnish, but note, it does add points. Ex: ½ oz low fat cheddar or Colby cheese (1 Points) or 1/8 fresh avocado(1 Points) or 2 T fat free sour cream(1 Points)