Adapted from a Weight Watchers recipe.
Ingredients:
2 tsp canola oil
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 celery stalks, chopped
3 garlic cloves, chopped
4 oz chopped green chilies, canned, mild
6 Tbsp chili powder
1 Tbsp unsweetened cocoa
2 tsp Durkee Ground Cumin Seed, or other brand
1 tsp ground cinnamon
1 tsp sugar
1/2 tsp table salt
1 pound uncooked extra lean ground chicken breast, skinless
1 cup salsa, mild, chunky variety
1 cup Ragu Traditional Tomato Sauce
1 cup water
1/2 cup low-fat shredded cheddar cheese
Directions:
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the chiles, chili powder, cocoa, cumin, cinnamon, sugar, and salt. Cook until fragrant, about 1 minute. Add chicken and cook, breaking itup with a wooden spoon, until browned, about 8 minutes.
Add the salsa, tomato sauce, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and the chili thickens slightly, about 1 hour. When serving, sprinkle with the cheese.
