Chicken Chili
Chicken Chili
YIELD Makes 6 servings
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INGREDIENTS
| 1 | tablespoon vegetable oil |
| 1 | pound ground chicken or turkey |
| 1 | medium onion, chopped |
| 1 | medium green bell pepper, chopped |
| 2 | fresh jalapeño peppers,* chopped |
| 1 | can (28 ounces) tomatoes, cut up, undrained |
| 1 | can (15-1/2 ounces) kidney beans, drained |
| 1 | can (8 ounces) tomato sauce |
| 1 | tablespoon chili powder |
| 1 | teaspoon salt |
| 1 | teaspoon dried oregano leaves |
| 1 | teaspoon ground cumin |
| 1/4 | teaspoon ground red pepper |
| 1/2 | cup (2 ounces) shredded Cheddar cheese |
PREPARATION:
- Heat oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook chicken, onion and bell pepper until chicken is no longer pink and onion is crisp-tender, stirring frequently to break up chicken. Stir in jalapeño peppers, tomatoes with juice, beans, tomato sauce, chili powder, salt, oregano, cumin and red pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes to blend flavors. To serve, spoon into 6 bowls and top with cheese.
This recipe appears in: Mexican
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