- 1/2 lb lean ground chicken
- 1 14 oz. can diced tomatoes
- 1/4 cup tomato paste
- 1 cup kidney beans, drained and rinsed
- 1/2 cup black beans, drained and rinsed
- 5 medium mushrooms, chopped
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 1 bay leaf
- 1 tbsp chili powder
- 1 tbsp oregano
- 1 clove garlic, pressed
- Hot sauce
- Salt and pepper
Coat the bottom of a large pot with a nonstick cooking spray. Saute mushrooms, onion, and zucchini with 1/2 clove of pressed garlic. When onions are clear, add chicken and brown over medium-high heat, stirring frequently to break into small pieces. When fully cooked, drain fat, stir in remaining ingredients, and bring to a boil. Reduce heat and simmer for 45 minutes.
Calories per Serving 321 kCal
Protein 35 g
Carbohydrates 37 g
Fat 6 g
