Speedy Eight Ingredient Chicken Chili
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat olive oil over medium-high heat. Add diced onion, stir and sauté about 5 minutes or until softened.
Sprinkle onions with chili powder and ground cumin and stir to combine.
Add ground chicken and sauté until cooked through and lightly browned. Use the back of a wooden spoon to break the meat into smaller pieces during cooking.
Stir in the vegetable juice, diced green pepper and kidney beans with their liquid. Cover and bring to a boil. Uncover, reduce heat and simmer an additional 20 minutes or until liquid reduces and chili thickens.
|Per 340 g serving||Amount|
|Per 340 g serving||% Daily Value|