Chicken Bell Pepper Chili - Weight Watchers - cooking recipe

Ingredients

4 teaspoons olive oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
3/4 lb ground chicken
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon unsweetened cocoa powder
1/8 teaspoon cayenne pepper
45 ounces canned crushed tomatoes (3 - 14 1/2oz cans)
2 tablespoons balsamic vinegar
3/4 cup canned chick-peas, rinsedb and drained

Preparation

In a large nonstick Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.