CHICKEN CHILI WITH CORN

By johandi

Delicious on its own or as a filling for tortillas

Ingredients

• 2 tsp (10 ml) vegetable oil
• 1 onion, minced
• 2 cloves garlic, minced
• 1 lb (500 g) ground chicken or turkey
• 1 sweet red pepper, chopped
• 2 stalks celery, sliced
• 5 tsp (25 ml) chili powder
• 1 tsp (5 ml) ground cumin
• 1/4 tsp (3 ml) salt
• 1/2 tsp oregano
• 1/4 tsp each hot pepper flakes and black pepper
• 1 cup (28 oz or 796 ml) crushed tomatoes
• 1 cup (19 oz/570 ml) black beans drained
• 2 cups (500 ml) kernel corn
• 1/4 cup (50 ml) chopped fresh parsley (optional)

Preparation

Step 1

In a large skillet, heat oil over medium heat: cook onion and garlic about 3 minutes until onion is soft. Stir in chicken or turkey and cook until meat is no longer pink. Add red pepper, celery and spices and stir. Cook for 1 minute. Stir in tomatoes and black beans and bring to a boil. Reduce heat, cover and simmer 20 minutes. Add corn and simmer uncovered for 10 minutes or until thickened. Stir in parsley. Serve with crusty bread and a salad.

Makes 4-6 servings

Slow cooker method: Brown ingredients in skillet and pour in slow cooker to simmer on low for 3-4 hrs.