Serves 8. Hands-on time: 18 minutes. Total time: 50 minutes.
In a large stockpot, heat oil on medium-high. Add onion and garlic and cook, stirring frequently, until garlic is fragrant and onion softens, 2 to 3 minutes. Add chicken, breaking up with a wooden spoon, and sprinkle with chipotle chile powder, ancho chile powder, cumin, cinnamon, paprika and cloves. Cook, stirring frequently, until chicken is well browned, 5 to 7 minutes. Add both bell peppers and stir constantly for 1 minute. Add tomatoes, broth, beans and cocoa powder, stirring to combine. Bring to a simmer; reduce heat to medium-low and cook until chicken is tender, about 30 minutes.
Nutrients per 1-cup serving: Calories: 255, Total Fat: 10 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Carbs: 18 g, Fiber: 7 g, Sugars: 4 g, Protein: 24 g, Sodium: 113 mg, Cholesterol: 86 mg
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 261 | ||
Calories from Fat: 95 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 411mg | 14 % | |
Potassium 1073.3mg | 28 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 12.4g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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