Guilt-Free Chicken Chili

• 1 pound lean ground chicken
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup water
• 1 tablespoon tomato paste
• 2 tablespoons baking cocoa
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 4 cups hot cooked brown rice
• Optional toppings: Greek yogurt, reduced-fat shredded cheddar cheese and/or sliced jalapeno peppers

1. In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken into crumbles; drain.
2. Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
3. Serve with rice and, if desired, toppings of your choice. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or reduced-sodium broth if necessary. Serve with brown rice and toppings as directed.

chicken, onion, sweet red pepper, garlic, pinto beans, tomatoes, water, tomato paste, baking cocoa, chili powder, ground cumin, ground pepper, salt, hot cooked brown rice, toppings

Taken from www.tasteofhome.com/recipes/guilt-free-chicken-chili/ (may not work)