Ingredients
1lbchicken,or turkey, lean ground
1medium onion,chopped
½cupcarrots,chopped
½cupcelery,chopped
3garlic cloves,chopped
½tbspchili powder
½tbspcumin,ground
½tbsppaprika,ground
kosher salt and pepper,to taste
15ozwhite beans,(1 can) small, rinsed, drained
13.6ozpinto beans,(1 container) fat-free, refried
¾cupsSwanson’s chicken broth,reduced sodium
½cupwater
6tbspFrank’s hot sauce
cheddar,reduced fat, shredded
scallions,chopped
sour cream,reduced fat
Preparation
Heat a large, deep nonstick skillet over medium-high heat.
Brown the ground chicken in the skillet and cook, for about 8 to 10 minutes or until cooked through, breaking up the meat into small pieces as it cooks. Set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring for about 5 to 6 minutes until the vegetables soften.
Add the white beans, refried pinto beans, water, and chicken broth. Bing to a boil and simmer covered on medium-low for about 10 minutes.
Stir in the hot sauce and add the chicken. Cover and simmer for about 25 to 30 minutes until thickened, stirring occasionally until the flavors blend.
