Ingredients

• 1 tablespoon vegetable oil
• 2 pounds ground chicken
• 3 , 15 ounce
• 2 onions , halved and thinly sliced
• 1 , 14.5 ounce
• 1 , 14.5 ounce
• 0.5 cups water
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 2 tablespoons vinegar
• 2 tablespoons prepared mustard
• 2 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
2. 2 Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

Nutrition per serving