In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.
Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Silvana Nardone
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