Ground Chicken and Bean Chili

By by Fagor
Images
Ground Chicken and Bean Chili
Serves
Makes 4 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound ground chicken
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 large garlic clove, minced
  • 1 medium bell pepper (any color), diced
  • 2 tablespoons chili powder
  • 1½ teaspoons cumin
  • 1 teaspoon coriander
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 (15.5-ounce) can black beans
  • 1 (15.5-ounce can dark red kidney beans
  • Optional garnish: chopped onions, shredded cheese, sour cream


Procedure
Use the BROWN function on the CUSTOM setting for about 10 minutes to heat 1 tablespoon of olive oil. Add ground chicken and cook until browned. Remove from pot and set aside.

Switch to the SAUTÉ function on the CUSTOM setting for 30 minutes, cook the carrots, celery, onion, garlic and bell pepper, stirring occasionally until tender, about 5 minutes until vegetables are softened.

Add the ground chicken back to the removable cooking pot. Combine all spices together and add to chicken and vegetable mixture. Stir continuously for 30 seconds to toast the spices.

Add tomato paste, diced tomatoes, chicken stock and beans.

Close and lock the lid and turn the regulator knob to STEAM. Select the SLOW COOK function and the CHILI setting on LOW and set the timer for 8 hours.

Serve with chopped onions, cheddar cheese and sour cream, if desired.

Ground Chicken and Bean Chili

By by Fagor
Serves
Makes 4 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound ground chicken
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 large garlic clove, minced
  • 1 medium bell pepper (any color), diced
  • 2 tablespoons chili powder
  • 1½ teaspoons cumin
  • 1 teaspoon coriander
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 (15.5-ounce) can black beans
  • 1 (15.5-ounce can dark red kidney beans
  • Optional garnish: chopped onions, shredded cheese, sour cream


Procedure
Use the BROWN function on the CUSTOM setting for about 10 minutes to heat 1 tablespoon of olive oil. Add ground chicken and cook until browned. Remove from pot and set aside.

Switch to the SAUTÉ function on the CUSTOM setting for 30 minutes, cook the carrots, celery, onion, garlic and bell pepper, stirring occasionally until tender, about 5 minutes until vegetables are softened.

Add the ground chicken back to the removable cooking pot. Combine all spices together and add to chicken and vegetable mixture. Stir continuously for 30 seconds to toast the spices.

Add tomato paste, diced tomatoes, chicken stock and beans.

Close and lock the lid and turn the regulator knob to STEAM. Select the SLOW COOK function and the CHILI setting on LOW and set the timer for 8 hours.

Serve with chopped onions, cheddar cheese and sour cream, if desired.