Ingredients
1 pound lean ground chicken1 medium onion, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced2 cans (15 ounces each) pinto beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained1 cup water1 tablespoon tomato paste2 tablespoons baking cocoa2 tablespoons chili powder1 tablespoon ground cumin1/2 teaspoon coarsely ground pepper1/4 teaspoon salt4 cups hot cooked brown riceOptional toppings: Greek yogurt, reduced-fat shredded cheddar cheese and/or sliced jalapeno peppers
Preparation
In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken into crumbles; drain.
Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
Serve with rice and, if desired, toppings of your choice.
