Calories
299kcal
Sugar
8g
Fat
7g
Carbs
33g
Protein
29g
Ingredients
- 1 (15 oz) black beans, drained
- 2 (15 oz) cans tomato sauce
- 2 large carrots
- 3 stalks celery
- 5 tablespoons of chili powder
- 1 inch (15 oz) chili beans sauce (do not drain)
- 4 teaspoons garlic (salt or powder)
- 12 tablespoons ground cumin (IMPORTANT)
- 1/2 cup Frank's Hot Sauce
- 1 tablespoon olive oil
- 4 tablespoons paprika
- 4 teaspoons red pepper, ground
- salt and pepper to taste
- 2 pounds boneless, skinless chicken breasts
- 1 (15 oz) diced tomatoes
Preparation
- Put chicken breasts in food processor to grind up if you can find ground chicken breast, you can use that too.
- Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink. Rinse out processor and add carrots, celery, garlic and red pepper and puree.
- Add to chicken mixture and cook about 5 minutes until veggies start to soften.Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.Nutrition Per Cup: 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.Good points: low in saturated fat, high in fiber, niacin, potassium, vitamin A, vitamin B6 and vitamin C!
