Description
Make this easy and surprisingly hearty chili with ground chicken or turkey. Simmer 3 hours on stove top, or 8 hours in a slow cooker on Low (3 hours on High).
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds ground chicken
- 3 (15 ounce) cans pinto beans, rinsed and drained
- 2 onions, halved and thinly sliced
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (14.5 ounce) can Mexican-style stewed tomatoes with chiles, undrained
- ½ cup water
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 tablespoons vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly
- about 10 minutes. Drain.
- Stir in pinto beans
- onions
- diced tomatoes
- Mexican-style stewed tomatoes
- water
- brown sugar
- chili powder
- vinegar
- mustard
- salt
- and black pepper; bring to a boil. Reduce heat to low
- cover
- and simmer chili until thickened and flavors have blended
- about 3 hours. Stir occasionally and add extra water if needed.
Prep Time: 15 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 25 mins
Servings: 8