Lean Ground Chicken Chili

Josh asked me what I wanted for Valentine’s Day, and the only thing I could think of was him helping me clean and organize my crafting table. Well when I told him he laughed and said I’ll get you some roses. My crafting table looks like a tornado hit it. I have been putting off organizing it for a few weeks. I guess a girl can only dream right!

I enjoy comfort food when it’s pretty cold outside, and a big bowl of chili is definitely the ultimate comfort food. I know most of you in the mid-west and east coast are freezing right now. Try some lean ground chicken chili to keep you warm while the temps are low. Instead of turkey I used chicken breast that I pulsed in the food processor for a few minutes. If you’re trying to eat more chicken breast, but just can’t stand eating it baked.  I have a variety of recipes dedicated to making chicken breast taste much better.

Lean Ground Chicken Chili Recipe:
1 ½ pounds ground chicken breast
1 large onion (diced)
3 garlic cloves (diced)
1 ½ cups tomato puree
1 cup water
2 cups pinto beans
1tbsp. olive oil
2 tbsps. chili powder
½tsp. paprika
¼tsp. ground cayenne pepper
½ tsp. ground cumin
½ tsp. ground black pepper
Recipe Directions: Mix spices together and set aside. Heat the olive oil in a large heavy pot over medium heat. Stir in the onion and garlic; cook until the onion becomes translucent. Stir in ground chicken; cook until chicken is no longer pink and break up big clumps. Add spice mixture and cook for 2 minutes. Add tomato puree and water. Turn up heat and bring chili to a simmer, and reduce heat to low. Cover with lid and cook until the chicken has broken down, about 1 hour. Add the beans, and continue to simmer with the lid off for 20-30 minutes. Once done serve with your favorite toppings.