I happened upon reduced ground chicken at The Walmart and decided it was time to try out this meat choice I have never used before. There is always the worry of your dish being too dry. I am, after all, the queen of greasy veggie soup which oozes of cow meat. But in an effort to be healthier, I thought why not!
It turned out delicious. I made a number of changes to the recipe (in red below). I did not serve it with rice (that would have been too much). I did have oyster crackers of which to partake.
If you try it, let me know your tweeks. This is def a try again recipe. The only downside is that the spaghetti sauce made it somewhat sweet but paired with extra chili pepper I thought it worked well.
1 lb ground chicken
2 cups red kidney beans – I used one huge can kidney beans, one small can black beans.
1/2 large red pepper ( chopped) – I used 1 green bell and 1/2 yellow bell
1/2 large yellow onion ( chopped) – Um, I used a WHOLE one
1 stalk celery ( chopped) – instead of chopped, I put in processor and mushed
26 ounces aunt millie traditional spaghetti sauce – 1 jar + 1 can of what was in cabinet
1/2 teaspoon minced garlic – I keep a jar of garlic in fridge – 2 heaping spoons
3 teaspoons chili powder – I used more, went by taste not measurement
1 teaspoon crushed red pepper flakes – I used my pestle to ground it up
2 tablespoons olive oil – ugh, out of olive, used canola
- Fry pepper, onion and celery in olive oil until tender.
- Add ground chicken and garlic and cook until browned.
- Add kidney beans, sauce, chili powder and crushed pepper and cook until heated through.
I followed the directions to the T. It was very good. Enough for a filling bowl for three people, lunch the next day for three people and an itty bitty second bowl for me as I doled out the lunch portions.
Categories: Health - Races - Recipes