Ingredients
Olive Oil
2 tablespoons, extra virgin
Yellow Onion
1 large, chopped
Garlic
2 cloves, minced
Ground Chicken or Turkey
1 pound
Diced Tomatoes
1 (14.5 ounce) can, undrained
Kidney Beans
1 (15 ounce) can, rinsed and drained
Black Beans
1 (15 ounce) can, rinsed and drained
Chicken Broth
1 cup, low-sodium
Chili Powder
1 teaspoon
Cumin
1/2 teaspoon
Smoked Paprika
1/4 teaspoon
Salt and Black Pepper
To taste
Instructions
Heat olive oil in a large pot over medium heat.
Sauté onion and garlic until fragrant and softened.
Add ground chicken or turkey, cooking until browned and no pink remains.
Stir in chili powder, cumin, and smoked paprika, sauté for 1-2 minutes.
Add diced tomatoes, beans, and chicken broth. Simmer for 30-40 minutes, stirring occasionally.
Season with salt and pepper before serving.
Notes
Pinto or cannellini beans can substitute for kidney or black beans.
Top with shredded cheese, lime, or cilantro if desired.
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
For extra richness, use fire-roasted tomatoes.
- Prep Time: 15
- Cook Time: 40
- Category: Halal Recipes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 55mg