Tony says that I have to stop patting myself on the back on this one, but EVERYONE said that my chili was the best chili they ever ate!
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
2 tablespoons ground cumin
1 tablespoon paprika
1 (15 oz) black beans, drained
Put chicken breasts in food processor to grind up – if you can find ground chicken breast, you can use that too. Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink. Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften.
Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.
Nutrition Per Cup: 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.
Good points: low in saturated fat, high in fiber, niacin, potassium, vitamin A, vitamin B6 and vitamin C!