Serves
4
INGREDIENTS
- 1 tbsp extra-virgin olive oil
- 2 lbs ground chicken
- 2 cups sweet onion diced
- 4 cloves of garlic minced
- 1 cup celery diced
- 1 red pepper seeded and diced
- 28 oz can diced tomatoes
- 1 cup low-sodium chicken broth
- 6 tbsp tomato paste
- 15 oz can kidney beans drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 teaspoon Herbamare seasoning
- 1/4 tsp ground cayenne pepper
- 1 tsp hot sauce
METHOD
- In a large pot, add the oil and saute the ground meat over medium heat until no longer pink. Add onion and garlic and saute until soft and translucent, about 5 minutes.
- Add celery, and pepper and saute for another 5-7 minutes or so, until softened.
- Add the can of diced tomatoes (with the juice), broth and tomato paste. Stir to combine. Increase heat to medium-high. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
