Ingredients
6
6 servings
- •1 tablespoon extra-virgin olive oil
- •1 small yellow onion, finely chopped
- •4 large cloves garlic, minced
- •1 pound ground chicken
- •1 (15 ounce) can diced tomatoes
- •1 (15 ounce) can kidney beans, drained
- •1 (15 ounce) can pinto beans, drained
- •1 tablespoon chipotle chile powder
- •2 teaspoons brown sugar
- •1 teaspoon ground cayenne pepper
- •½ teaspoon red pepper flakes
- •kosher salt to taste
- •1 bunch fresh cilantro, stems removed and leaves chopped
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
- Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
- Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 251
- Carbohydrate: 25g
- Fat: 6g
- Fiber: 8g
- Protein: 24g
- Sugar: 4g
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