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Ground Chicken Chili With Mosaic Beans

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“I cut this recipe out of a magazine years ago. I changed to using ground chicken to make it healthier. It still tastes just as good. I like to double or make 1 1/2 of the recipe. We like it with fat-free shredded cheddar and mozzarella and saltines. I like the combo of the different beans for great texture and color. I add all 4 cans of beans when I 1 1/2 or double.”
READY IN:
1hr 45mins
SERVES:
6
YIELD:
1 1/2 quarts (2 c serv)
UNITS:
US

Ingredients Nutrition

Directions

  1. n a large pot, cook chicken, onion and garlic in evoo over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is fully cooked. Drain off fat. Stir in chili powder, oregano and cumin. Cook 1 minute.
  2. Add tomatoes with their liquid, tomato sauce, and water or beer. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended.
  3. Stir in beans, sugar and salt. Heat through. Serve with shredded cheese, sour cream and/or diced onion.

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