1 teaspoon olive oil
1/2 pound lean ground chicken
1 small yellow onion, chopped (about 1/2 cup)
1/2 cup chopped carrot
3 cloves garlic, minced
3 cups cooked red kidney beans
2 cups chopped canned plum tomatoes
2 tablespoons molasses
1/2 teaspoon black pepper
1/2 teaspoon hot chili powder
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

In a large skillet, heat oil over medium-high heat. Add chicken and saute until no longer pink, about 5 minutes.

Add onion and carrot to skillet; cook, stirring constantly, about 7 minutes. Add garlic and cook for 1 minute longer.

Add beans, tomatoes with liquid, molasses, pepper, and chili powder to skillet. Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 30 minutes. Stir in lemon juice and parsley. Serve immediately.

Calories= 242 (21% from fat)
Carb= 30 g.
Protein= 19 g.
Fat= 6 g.
6 Servings