"Performance" Chicken Chili

2 Reviews
0% would make this recipe again

Ground chicken with beans in a tomato sauce.

Ideal to charge your batteries before a sport competition or to recharge afterwards!

Preparation : 20 min Cooking : 4 h
590 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy


700 g ground chicken, or ground turkey
4 cups red beans (canned) 1 L
1 1/4 cup canned tomatoes (diced) 300 g
3 tbsp tomato paste 55 g
1 1/2 onions, finely chopped 300 g
3 cloves garlic, minced
1 1/2 green peppers, cut into small dices 220 g
3 1/2 tbsp brown sugar 40 g
1/3 cup chicken broth 85 mL
3 tbsp canola oil 45 mL
1/2 tbsp ground cumin 4 g
3/4 dried chili peppers, minced 0.4 g
1 1/2 limes [optional] 110 g
1 1/2 tbsp fresh cilantro, chopped [optional] 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 2/3 cup basmati rice 300 g

Before you start

A slow cooker is needed to make this recipe.


  1. Prepare the vegetables. Chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
  2. Heat half the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside.
  3. Pour the remaining oil into the same pan, heat over medium heat, and add the ground chicken. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.
  4. Place the onion mixture, the chicken as well as diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar into the slow cooker. Add the broth. Cover the slow cooker with the lid and cook on 'low' for 4 h.
  5. A few minutes before the end of cooking, start to cook the rice.
  6. Drain the beans, rinse them and drain again. Add them to the slow cooker with the chili, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve over the steamed rice.

Nutrition Facts Table

per 1 serving (470 g)


% Daily Value




20 g

31 %

Saturated 0.7 g
+ Trans 0.1 g

4 %


80 mg


410 mg

17 %


67 g

22 %


10 g

38 %


11 g

Net Carbs

57 g


33 g

Vitamin A

33 %

Vitamin C

52 %


10 %


34 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin A, Vitamin C
Good source of  :
Copper, Niacin, Selenium, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B2, Vitamin D
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Fruits 0
Vegetables 1 ½
Meat and Alternatives 3 ½
Fats 1
Other Foods ½

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Members' Reviews

2 Reviews (0 with rating only ) 0% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
october 17, 2016

Excellent taste and texture, will make this recipe!

Useful 0
october 16, 2016

A little hotter would've been perfect but it was awesome!

Useful 0

Top Reviews

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october 17, 2016

Excellent taste and texture, will make this recipe!

Useful 0
october 16, 2016

A little hotter would've been perfect but it was awesome!

Useful 0

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