Servings: 4-6
Prep Time: 15min Cook Time: 40min Total Time: 55min
Ingredients
- 2 tsp (10 mL) canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb (454 g) ground chicken
- 1 red pepper, chopped
- 2 stalks celery, sliced
- 2 Tbsp (30 mL) chili powder
- 1 tsp (5 mL) ground cumin
- ½ tsp (2.5 mL) salt
- ½ tsp (2.5 mL) dried oregano
- ¼ tsp (1.25 mL) each hot pepper flakes and black pepper
- 1 can – 27 oz (796 mL) crushed tomatoes
- 1 can – 20 oz (570 mL) black beans, rinsed and drained
- 2 cups (500 mL) kernel corn (fresh, frozen or canned)
- ¼ cup (60mL) chopped fresh parsley (optional)
Directions
In a large skillet, heat oil over medium heat, cook onion and garlic until onion is soft. Add chicken and stir cook, breaking up the lumps, until the chicken is no longer pink. Stir in red pepper, celery, spices, tomatoes, and black beans. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Stir in corn and simmer, uncovered, for 10 minutes. Stir in parsley. Serve with salad, and crusty bread or corn bread.
Recipe courtesy of Great Tastes of Manitoba and Manitoba Chicken Producers
