Robyn's Words

Chicken and Chickpea Chili

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recipes

Chicken and Chickpea Chili, from Weight Watchers

4 servings, 1.5 cups per serving

  • 4 tsp olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 3/4 lb ground chicken (I used 1 lb, you could use turkey too)
  • 1 tbsp chili powder
  • 1 tbsp flour
  • 1 tbsp cumin
  • 1/8 tsp cayenne pepper
  • 1 tsp unsweetened cocoa powder
  • 3 14.5 oz cans crushed tomatoes ( I used 1 28 oz crushed and 1 14.5 diced tomatoes)
  • 2 tbsp balsamic vinegar
  • 3/4 cup drained & rinsed chickpeas ( I used 1 can)
  1. In a large pot/dutch oven , saute onions and peppers until soft, 5 mins
  2. Add chicken and cook through, 5-7 mins
  3. Sprinkle in flour, chili powder, cumin, cocoa, and cayenne, stir constantly for 1 min
  4. Add tomatoes and vinegar, bring to a boil
  5. Reduce heat and simmer for 30-45 mins, stirring frequently
  6. Add chickpeas and simmer until heated, 5 mins

WW pts- 8 per serving

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