Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 pound boneless, skinless chicken breasts, cut in 1/2-inch chunks

  3. 1 cup chopped onion

  4. 4 teaspoons chili powder

  5. 1 1/2 teaspoons ground cumin

  6. 1 teaspoon minced garlic

  7. 2 pounds fresh white mushrooms, quartered (about 10 cups)

  8. 1 (28-ounce) can crushed tomatoes

  9. 1 (15-1/2 ounce) can red kidney beans, rinsed and drained

  10. 1 teaspoon salt Shredded Monterey Jack cheese and sour cream for garnish, optional

Instructions Jump to Ingredients ↑

  1. In large saucepan heat oil until hot. Add chicken and cook, stirring occasionally, until golden brown, about 5 minutes.

  2. Add onion and cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic and cook, stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat, cover, and simmer about 10 minutes.

  3. Uncover and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese and sour cream, if desired.


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