Chicken Enchilada Chili

• servings: 4 servings
• total time: 45 minutes

Ingredients

2 tablespoons avocado oil

1 ½ cups diced-small yellow onion

1 cup diced-small red bell pepper

4 garlic cloves (minced)

2 pounds ground chicken (preferably dark meat, sub ground turkey)

2 teaspoons kosher salt

1 teaspoon black pepper

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

2 tablespoons tapioca flour

2 tablespoons tomato paste

Two [4-ounce] cans diced green chiles

14 ½ ounce can fire roasted diced tomatoes

15- ounce jar red enchilada sauce

2 cups low-sodium chicken broth

One [15-ounce] can black beans (drained and rinsed)

One [15-ounce] can red kidney beans (drained and rinsed)

1 avocado (thinly sliced)

Sour cream or Greek yogurt

Corn tortilla chips or Frito Corn Chips

1 jalapeño (thinly sliced)

Fresh cilantro leaves

Shredded Monterey jack cheese

Directions

Heat the oil in a large pot or Dutch oven over medium-high heat.

Add the onion, bell pepper and garlic and cook, stirring, until the veggies are tender, about 4 minutes.

Add the ground chicken and continue to cook, breaking up the meat with the edge of a spoon, until the meat is cooked through and no longer pink, about 5 minutes. Drain off excess fat, if needed.

Add the salt, black pepper, chili powder, cumin, paprika, and oregano and toss until well combined and fragrant, about 2 minutes. Add the tapioca flour and stir until very well combined. Then add the tomato paste, tossing until very well combined in with the meat.

Add the diced green chiles, fire-roasted diced tomatoes, enchilada sauce, and broth and stir until well combined. Bring to a simmer.

Once simmering, stir in the drained and rinsed beans and reduce the heat to a light simmer, about medium-low to low heat, cover and cook to allow the flavors to meld and the beans to become tender, 15 to 20 minutes.

To serve, ladle into bowls and garnish as desired.

Nutrition

• Calories: 619 kcal
• Total Fat: 34 g
• Saturated Fat: 7 g
• Unsaturated Fat: 25 g
• Trans Fat: 0.1 g
• Cholesterol: 195 mg
• Sodium: 2566 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 9 g
• Total Sugars: 15 g
• Protein: 47 g