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| Chicken and Black Bean Chili |
2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground sage
1 (14.5-ounce) can ready-cut tomatoes, undrained
2 (15-ounce) cans black beans, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in skillet or wide saucepan over medium-high heat.
Add onion; sauté
until soft, about 5 minutes. Add garlic; sauté 2
more minutes.
Add ground chicken and mix well, breaking up lumps. Cook until no longer
pink,
about 8 minutes.
Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix
well
and reduce heat to a simmer. Add black beans, stir and simmer, covered,
for 20
minutes.
Season with salt and pepper. Garnish with cheddar cheese, sour cream and
green
onions, if desired.
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