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| Southwestern Chicken and Black Bean Chili |
2 tablespoons olive oil
1 medium red onion, cut into 1/4-inch dice
4 cloves garlic, finely chopped
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried sage
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 (14.5-ounce) can tomato sauce
1 green bell pepper, seeded and cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 1/4 cups loose-pack frozen corn
1/2 cup quartered black olives
1 jalapeño chile, seeded and finely chopped (see note)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Heat olive oil in a large, deep-sided skillet over
medium-high heat. Add onion
and sauté until tender. Add garlic and sauté for 1
more minute. Stir in chicken,
using the edge of a spatula to break up any lumps.
Cook until chicken is
browned, about 5 minutes.
Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes,
tomato
sauce, bell peppers, corn, olives and jalapeño. Season with salt and
pepper.
Bring to a boil, reduce heat and simmer for 20 minutes. Adjust
seasonings if
necessary and serve. Garnish with chopped fresh cilantro, sour
cream and/or
grated cheddar cheese, if desired.
Makes 6 servings
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