TLC Cooking "Chicken Chili"

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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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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