Clean Eating Mole Chicken Chili » Clean Eating

By BClover

Ingredients

• 2 tsp olive oil
• 1 large yellow onion, diced
• 1 clove garlic, minced
• 2 lb ground chicken breast
• 1 tsp chipotle chile powder
• 1 tsp ancho chile powder
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground cloves
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 28 oz boxed diced tomatoes with juices
• 1 cup low-sodium chicken broth
• 2 cups cooked red kidney beans or BPA-free canned red kidney beans, drained and rinsed well
• 2 tbsp unsweetened cocoa powder

Details

Servings 8
Adapted from cleaneatingmag.com

Preparation

Step 1

In a large stockpot, heat oil on medium-high. Add onion and garlic and cook, stirring frequently, until garlic is fragrant and onion softens, 2 to 3 minutes. Add chicken, breaking up with a wooden spoon, and sprinkle with chipotle chile powder, ancho chile powder, cumin, cinnamon, paprika and cloves. Cook, stirring frequently, until chicken is well browned, 5 to 7 minutes. Add both bell peppers and stir constantly for 1 minute. Add tomatoes, broth, beans and cocoa powder, stirring to combine. Bring to a simmer; reduce heat to medium-low and cook until chicken is tender, about 30 minutes.

Nutrients per serving (1 cup): Calories: 255, Total Fat: 10 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Carbs: 18 g, Fiber: 7 g, Sugars: 4 g, Protein: 24 g, Sodium: 113 mg, Cholesterol: 86 mg