Directions:
- In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
- Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
- Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.46 Kcal (1074 kJ) | ||
| Calories from fat | 127.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 580.38mg | 24% | |
| Potassium | 628.16mg | 13% | |
| Total Carbs | 9.67g | 3% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 25.16g | 50% | |
| Vitamin C | 34.2mg | 57% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 13.9mg | 77% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.66 Kcal (426 kJ) | ||
| Calories from fat | 50.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 22% | |
|---|---|---|---|
| Cholesterol | 26.52mg | 22% | |
| Sodium | 230.06mg | 24% | |
| Potassium | 249mg | 13% | |
| Total Carbs | 3.83g | 3% | |
| Sugars | 1.56g | 16% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 9.97g | 50% | |
| Vitamin C | 13.5mg | 57% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 5.5mg | 77% | |
| Calcium | 17.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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