2 Tablespoons Olive Oil2 Cups Chopped Onion1 Tablespoon Chopped Garlic2 Pounds Ground Chicken2 Teaspoons Curry Powder

2 Teaspoons Black Pepper

2 Teaspoons Ground Coriander

1 Tablespoon Cumin

½ Teaspoon Cinnamon

Pinch of Nutmeg


1 – (16-Once) Can Tomato Soup1 can Water1 – (28-Once) Can Crushed Tomatoes1 – (6-Ounce) Can Tomato Paste6 Ounces Frozen Corn

1 Tablespoon Salt

1 Teaspoon Salt

1 teaspoon Sugar

2 – (14-Ounce) Cans Pinto Beans – 1 can Puree in Blender or Food Processor, 1 Can Whole and 1 Can Drained

2 tablespoons Dried Chives

In a large stock pot, heat olive oil on medium heat until hot.  Add chopped onion and cook until transparent.  Add garlic and cook until soft.  Add the ground chicken and cook about 12 minutes until chicken is cooked trough.  Add all remaining ingredients except the dried chives, including the pinto beans, and stir thoroughly until well blended.  Reduce heat to low and simmer, stirring occasionally for 1 hour.  Remove from heat, add dried chives and stir.  Serve immediately.


Makes Over One Gallon

Appearance Result: Sunny Burnt Orange in Color, Studded with Yellow and Green.


Nutritional Analysis:  Per (1-cup) Serving: 229 Calories: 6G Fat; 0 g Sat. Fat; 62 MG cholesterol; 660 MG Sodium; 28 g Carbohydrates; 4 G Sugar; 17 G Protein.


Dee’s Suggestions


This chili is so tasty – it’s my very favorite chili recipe.  Preparation time takes about 20 minutes.  While it’s cooking (1 Hour), you’re free to do other things around the house.  The chili keeps in the fridge for over a week and freezes beautifully.  It actually tastes better after it’s been frozen and thawed, because the spices mingle longer with the rest of the ingredients.  This one’s a real winner!

For more delicious and healthy recipes, get Dee’s e-cookbook, Kitchen Express: Good Food Fast – For Real People with Real Lives, available at  Click Here to Start Eating Healthier Right Now




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