While there are plenty of vegetarian chili options, sometimes the mood strikes for something a little heartier. Substituting ground chicken for beef brings the same traditional flavors and textures of the classic chili you crave ¡ª just lightened up for your healthy diet. This spicy chicken chili seriously hits the spot and brings the heat during a cold Winter.
If you’re cooking this recipe as part of the Get Fit 2015 meal plan, serve with one ounce reduced-fat shredded cheddar cheese.
1 tablespoon canola oil1 cup chopped red onion1 cup chopped green pepper2 cloves garlic, finely chopped2 jalape?os, thinly sliced1-1/2 pounds ground chicken1/4 cup chili powder2 cups canned crushed tomatoes1 tablespoon chicken stock1 tablespoon brown sugar1 tablespoon apple cider vinegar1 tablespoon hot sauce1 tablespoon salt2 cans dark red kidney beans, drained
To garnish: (optional)Cilantro