Thinking of a buffet dish that’ll feed a crowd can lead us to make comfort foods that aren’t always low fat. This chili is made with ground chicken and contains beans for fibre and vegetables like mushrooms, corn, celery and tomatoes. Best of all, unless you mention it, no one will notice you didn’t use ground beef.

Sweet and Spicy Chicken Chili

Serves 6

Ingredients

  • 2 tbsp (30 ml) olive oil
  • ¾ cup (175 ml) diced onion
  • ¾ cup (175 ml) diced celery
  • 2 cloves garlic, minced
  • 1 lb (500 g) ground chicken
  • 1/2 cup (125 ml) chicken broth
  • 14 oz (398 ml) can plain tomato sauce (no salt added)
  • 14 oz (398 ml) can diced tomatoes
  • 19 oz (540 ml) can kidney beans, drained and rinsed
  • 1 cup (250 ml) corn kernels (frozen or canned)
  • 1 cup (250 ml) sliced mushrooms
  • ½ tsp (2 ml) salt
  • 1/8 tsp (0.5 ml) chili flakes (or to taste)
  • 1 tbsp (15 ml) maple syrup

Method

  1. Heat the oil in a large pot, on medium-high, and add the onions, celery and garlic. Sauté till softened but not browning.
  2.  Add the ground chicken and cook until there is no more pink visible.
  3.  Now add the chicken stock, tomato sauce and diced tomatoes. Give it a good stir to combine.
  4. Add in the kidney beans, corn kernels, mushrooms and salt. Simmer for 5 minutes. Taste and adjust seasoning.
  5. Add the chili flakes. Simmer for 5 minutes stirring and then taste to adjust spice.
  6. Add the maple syrup. Simmer 5 minutes, stirring occasionally. Serve immediately or store in the fridge for the next day.

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