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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 4 Tbsp. minced onion
- 1 Tbsp. minced garlic
- 1 lb. ground chicken (organic free-range)
- 4 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 15 oz. tomato sauce
- 1 can kidney beans (rinsed and drained)
- 1/2 tsp. salt
- 1/4 cup chopped cilantro (optional)
- grated cheddar cheese (Coarsely, optional)
- 3 avocado (fully ripened, from Mexico halved, pitted, peeled and sliced)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium920mg38% |
| Potassium2100mg60% |
| Protein32g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber17g68% |
| Sugars12g |
| Vitamin A70% |
| Vitamin C100% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Vrabel 4 years ago
I like the idea of using avacados for more than just a dip, but 2 tablespoons of cumin plus 2-4 tablespoons of chili powder is a lot for just 15 oz of tomato sauce. I added 2 cups of vegetable stock and the flavor was a delicious sweet chili. However, without that extra liquid it would have been more like a paste consistency and overseasoned.