Ground Chicken Chili
Chili is a spiced-up stew perfect to warm you up on a chilly winter evening. The tomatoes, beans, onions with a hint of garlic and lots of chili peppers make it a lip-smacking dish that continues to steal the heart of people worldwide since 16th century. Though, chili usually calls for ground beef, but cooking it with ground chicken gives it a healthy punch. The tangy tomatoes strike the right chord with the subtle spiciness and fiery peppers while the garlicky undertone adds the final touch to this stew. This is a fuss-free dish for large gatherings and will keep your guests asking for more. There are several ways to enjoy your ground chicken chili. Serve with it cornbread or flour tortillas by its side or spoon it over a bed of pasta or rice – ground chicken chili will never disappoint you. The chili can also double up as a delicious spread for hot dogs and burgers. Jalapeño peppers, sour cream and chopped tomatoes are perfect company for ground chicken chili. Hence, brew up ground chili and relish its playful spiciness with the accompaniment of your choice.
- 1 lb ground chicken
- 2 cups red kidney beans
- 28 oz tomatoes, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 160z can of tomato sauce
- 1 tsp onion powder
- 1 ½ tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 cup water
- Cook the ground chicken over medium heat until they brown and is cooked through.
- Put in the garlic and onion to it and cook until the onions turn lucid and soft.
- Add a dash of seasoning with salt and pepper along with some chili powder to the cooked meat.
- Throw in the residual ingredients, save the kidney beans, cover and let it simmer over low heat for about 25 minutes.
- Put in the beans to the simmering mixture and continue to cook for another 10 minutes.
- Serve hot with the accompaniment of your choice.