soups stews and chili

Weeknight Chicken and Black Bean Chili

Serve warm with diced avocado, chopped green onions and sour cream or plain yogurt for garnishing.
15 min
PREP TIME
35 min
COOK TIME
310
CALORIES
13
INGREDIENTS

INGREDIENTS

  • 2 tablespoons (30 mililiters) vegetable oil
  • 1 lb (500 grams) ground chicken
  • 1 onion , diced
  • 2 celery stalks , diced
  • 1 sweet yellow or red pepper , diced
  • 3 tablespoons (45 mililiters) tomato paste
  • 2 teaspoons (10 mililiters) Chili Pepper Chipotle
  • 2 teaspoons (10 mililiters) Cumin Ground
  • 1 teaspoon (5 mililiters) Minced Garlic
  • 3/4 teaspoon (3 mililiters) salt
  • 1 can (796 mililiters) diced tomatoes
  • 1 can (540 mililiters) black beans , drained and rinsed
  • 3/4 cup (175 mililiters) fresh or frozen corn kernels

Preparation

  • 1 Preheat oven to 350°F (180°C). Spray 13x9-inch (33x23-cm) baking dish with no stick cooking spray. Set aside.
  • 2 Mix applesauce, milk, eggs, extracts, and salt with wire whisk in medium bowl. Stir in oats, apples, cranberries and cinnamon until well mixed. Stir in melted butter.
  • 3 Pour mixture into prepared baking dish. Bake 25 to 30 minutes or until center is completely set and top is lightly browned. Sprinkle with additional dried cranberries and sliced almonds, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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