Chicken Chili the Editors of Publications International, Ltd.
Makes 6 servings
|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 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.
- 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.
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