A chilly day will be more cozy with a pot of this light and easy chili simmering on the stove. You can also cook it in the slow cooker for 8 hours on Low or 3 hours on High.
Preparation Time
15 mins
Cooking Time
3 hr
Total Time
3 hr 15 mins
Calories
305 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
Step 2
Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.
Ingredients
2 teaspoons salt
2 tablespoons brown sugar
½ cup water
1 tablespoon vegetable oil
¼ teaspoon ground black pepper
2 tablespoons chili powder
2 tablespoons prepared mustard
2 tablespoons vinegar
2 pounds ground chicken
1 (14.5 ounce) can diced tomatoes with juice
2 onions, halved and thinly sliced
3 (15 ounce) cans pinto beans, rinsed and drained
1 (14.5 ounce) can Mexican-style stewed tomatoes with chiles, undrained
