Mild Spiced Alpha-Gal Friendly Chicken Chili Stew
Mild Spiced Alpha-Gal Friendly Chicken Chili Stew
Ingredients
For the Chili Stew
- 1 tablespoon olive oil
- 1 1/2 pounds ground chicken, lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 can canned diced tomatoes, 28-ounce, undrained
- 1 can canned tomato sauce, 15-ounce
- 1 1/2 cups chicken broth, low sodium
- 1 can canned red kidney beans, 15-ounce, rinsed and drained
- 1 cup frozen corn
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat from the pot.
⏱️ 8 min
- 2
Add chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.
⏱️ 2 min
- 4
Pour in the undrained diced tomatoes, tomato sauce, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally. This allows the flavors to meld and deepen.
⏱️ 20 min
- 6
Stir in the rinsed and drained red kidney beans and the frozen corn. Continue to cook, uncovered, for another 5 to 10 minutes, until the beans and corn are heated through and the corn is tender.
⏱️ 8 min
- 7
Taste the chili and adjust seasoning as needed, adding more salt or pepper if desired. Ladle the hot chili into bowls and serve immediately, garnished with fresh cilantro and diced avocado, if using.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mild Spiced Alpha-Gal Friendly Chicken Chili Stew
Ingredients
For the Chili Stew
- 1 tablespoon olive oil
- 1 1/2 pounds ground chicken, lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 can canned diced tomatoes, 28-ounce, undrained
- 1 can canned tomato sauce, 15-ounce
- 1 1/2 cups chicken broth, low sodium
- 1 can canned red kidney beans, 15-ounce, rinsed and drained
- 1 cup frozen corn
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat from the pot.
⏱️ 8 min - 2
Add chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.
⏱️ 2 min - 4
Pour in the undrained diced tomatoes, tomato sauce, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally. This allows the flavors to meld and deepen.
⏱️ 20 min - 6
Stir in the rinsed and drained red kidney beans and the frozen corn. Continue to cook, uncovered, for another 5 to 10 minutes, until the beans and corn are heated through and the corn is tender.
⏱️ 8 min - 7
Taste the chili and adjust seasoning as needed, adding more salt or pepper if desired. Ladle the hot chili into bowls and serve immediately, garnished with fresh cilantro and diced avocado, if using.
⏱️ 2 min