| 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. Makes 6 servings. |
