Bowl icon



Total Time
Clock icon

2h 45


Portions icon

6 to 8


  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf Prime® Extra Lean Ground Chicken
  • 1tbsp (15ml) olive oil
  • 3tbsp chili powder
  • 1 ¼tsp salt
  • 1680ml jar tomato passata (strained tomatoes)
  • 1650ml jar chunky salsa
  • 1cup (250 mL) water
  • 2 540ml cans red kidney beans, drained and rinsed
  • Tortilla chips, for garnish, optional
  • Shredded cheddar cheese, for garnish, optional
  • Jalapeno slices, for garnish, optional
  • Cilantro leaves, for garnish, optional
  1. Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.
  2. Stir chili powder and salt in to chicken. Add pasta, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
  3. Stir beans in to chicken mixture and replace lid, cooking for another 30 minutes.
  4. Spoon chili in to bowls and serve with garnish fixings, if using.

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