Light And Easy Chicken Chili
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 lb ground chicken
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 (8 ounce) jar pineapple salsa
- 1 (16 ounce) can black beans
- 1 (16 ounce) can white kidney beans, drained
- 1 (16 ounce) can pinto beans, drained
- 1 (28 ounce) can diced stewed tomatoes (, undrained)
- 2 tablespoons chopped cilantro
- Heat olive oil in large saucepan with medium heat.
- Add onion, garlic,and bell peppers.
- Cook 5 minutes, stirring occasionally.
- Add chicken, chili powder, cumin, salt, and sugar.
- Cook another 5-8 minutes, stirring to break up chicken.
- Add tomatoes, pineapple salsa, and beans.
- Bring to a boil.
- Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
- This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.
olive oil, onion, garlic, ground chicken, chili powder, sugar, salt, pineapple salsa, black beans, white kidney beans, pinto beans, tomatoes, cilantro
Taken from www.food.com/recipe/light-and-easy-chicken-chili-281125 (may not work)