Source: dLife

A twist on the classic chili, made with ground chicken.

Servings

1 tsp olive oil
1 cup fresh chopped onion
1 chopped green bell peppers , equal to 1 cup
0.75 cup sliced carrots , and chopped
3 medium garlic cloves , minced
2 lb Chicken, ground, raw
1 tbsp chili powder
1.5 tsp ground oregano
1.5 tsp dried basil
0.5 tsp ground cumin
0.5 tsp salt
0.5 tsp hot red pepper flakes
14.5 oz canned unsalted diced tomatoes , undrained
15 oz canned great northern beans, unsalted , rinsed and drained
14.5 oz fat free reduced sodium chicken broth
6 oz unsalted tomato paste

1 Coat large stock pot with cooking spray and add the oil. Heat over medium until the oil is hot.
2 Add onion, bell pepper, carrots, and garlic. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.
3 Add chicken, breaking up meat with spoon. Cook until chicken is no longer pink, about 10 minutes. Drain fat.
4 Stir in chili powder, oregano, basil, cumin, salt, and red pepper flakes. Cook 2 minutes.
5 Stir in tomatoes, beans, broth, and tomato paste. Bring to boil over high heat.
6 Reduce heat to low and cook, uncovered and stirring occasionally, until the flavors come together, about 45 minutes.