Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium red onion, cut into 1/4-inch dice

  3. 4 cloves garlic, finely chopped

  4. 1 pound fresh ground chicken

  5. 1 tablespoon chili powder

  6. 1 teaspoon ground cumin

  7. 1 teaspoon crushed dried sage

  8. 2 (15-ounce) cans black beans, drained and rinsed

  9. 1 (14 1/2-ounce) can diced tomatoes, drained

  10. 1 (14 1/2-ounce) can tomato sauce

  11. 1 green bell pepper, seeded and cut into 1/4-inch dice

  12. 1 red bell pepper, seeded and cut into 1/4-inch dice

  13. 1 yellow bell pepper, seeded and cut into 1/4-inch dice

  14. 1 1/4 cups loose-pack frozen corn

  15. 1/2 cup quartered black olives

  16. 1 jalapeño chile, seeded and finely chopped

  17. 3/4 teaspoon salt

  18. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large, deep-sided skillet over medium-high heat. Add onion and sauté until tender. Add garlic and sauté for 1 more minute. Stir in chicken, using the edge of a spatula to break up any lumps. Cook until chicken is browned, about 5 minutes.

  2. Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes, tomato sauce, bell peppers, corn, olives and jalapeño. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if desired.


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