This chili is great all year round and is low in sodium and fat, while being high in protein and potassium.
Heat oil in a large heavy-bottomed nonreactive saucepot over medium heat. When oil is shimmering, add the onions, bell pepper, jalapenos, habanero, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.
Increase heat to medium-high, add the ground chicken and worcestershire sauce. Cook, breaking up the meat with a wooden spoon, until no longer pink.
Add beans, tomatoes and their juices, tomato paste. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Remove from heat and serve, or refrigerate, and serve the next day.
Ground turkey goes great as well. Adjust the heat by using more or less cayenne, jalapeno, red pepper flakes and habanero pepper. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 107 (49%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 89.6mg||28 %|
|Sodium 192.8mg||7 %|
|Potassium 533.8mg||14 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.9g|
|Protein 21.4g||31 %|
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Calories per serving: 220
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