Delicious!

So I made this Chili Con Carne and Sara couldn't even eat it (way too hot for her). I loved it though! It's hot, but a little sour cream helps cool it down. You could also put it over brown rice or have some bread with it.

Chili Con Carne
Makes 6 servings

INGREDIENTS

1 tsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 (4 1/2 oz) can chopped green chilies
2 tbsp Cajun seasoning
1 lb ground skinless chicken breast
1 (28 oz) can Italian peeled tomatoes, chopped (tip: use kitchen scissors to chop them right in the can)
1 cup prepared salsa
1/2 cup water
1/4 cup chili powder (I used hot mexican style chili powder, and not quite a full 1/4 cup)
1 tsp sugar
1/2 tsp salt
2 (15 oz) cans red kidney beans, rinsed & drained (I used a 15 oz and a 19 oz because that's what I had)

INSTRUCTIONS

1. Heat a large nonstick saucepan over medium heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic, chilies and Cajun seasoning. Cook until fragrant, about 1 minute. Add the chicken and cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes.

2. Add the tomatoes with their liquid, salsa, water, chili powder, sugar & salt; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 1 hour. Stir in the beans and cook until heated through.

NUTRITION

Per serving (1 1/3 cups): 247 calories, 4 g fat, 1 g sat fat, 42 mg chol, 1465 sodium, 31 g carbs, 11 g fiber, 23 g protein, 116 mg calc.