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Tequila Chicken Chili
Tequila adds a delicious twist to this easy to make and healthy chilli made with lean ground chicken and two types of beans.
Course
Main Course
Cuisine
American, Canadian, Mexican
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
6
servings
Calories
326
kcal
Author
Colleen Milne
Ingredients
2
tablespoon
vegetable oil
1
lb
lean ground chicken
1
clove
garlic
minced
1
onion
diced
¼
cup
chili powder
2
tsp
dried cumin
Salt & freshly ground pepper to taste.
1 28
oz
can no sodium added diced tomatoes and their juice
1 14
oz
can red kidney beans
rinsed and drained
1 14
oz
can white kidney beans
rinsed and drained
1
lime
juice and zest
¼
cup
tequila
3
chipotle peppers
minced, plus 1 tablespoon adobo sauce
1
cayenne pepper
seeded and minced (optional)
1
large red or green bell pepper
seeded and diced
2
tablespoon
fresh cilantro
chopped
US Customary
-
Metric
Instructions
In a large skillet or dutch oven, heat oil over medium-high.
Add ground chicken and cook, breaking up with a spoon until browned and no longer pink, about five minutes.
Add onion and garlic and cook until softened, about three minutes.
Add chilli powder, cumin, salt and pepper, cooking and stirring for about a minute.
Add all remaining ingredients except the cilantro.
Stir to combine and bring to a boil. Reduce heat to low, and simmer for about an hour.
Remove from heat and allow to stand for 10 minutes before serving.
Serve in bowls with cilantro and lime wedges
Nutrition
Serving:
1
serving
|
Calories:
326
kcal
|
Carbohydrates:
30
g
|
Protein:
22
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
65
mg
|
Sodium:
140
mg
|
Potassium:
1100
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
870
IU
|
Vitamin C:
44
mg
|
Calcium:
96
mg
|
Iron:
3.9
mg