Black bean and chicken chili

Approx. 400 Calories per serving. Recipe makes 2 servings.

It's been cold and rainy this week, so I made a nice hot, spicy chili to warm me up. I used ground chicken breast, but you could easily use ground turkey, beef, or pork. I also was impatient while I was cooking it and didn't let the vegetables cook down very much, so mine were a little bit crispy (I only spent about 6 minutes of actual cooking time). Increase your cooking time if you want the vegetables to have a softer texture or the broth/sauce to be thicker.

Ingredients

• 4 oz ground chicken breast
• 1 can black beans
• 2 jalapeno peppers
• 2 cloves garlic
• 7 Roma or plum tomatoes (approx. 2 cups)
• 1/2 cup green bell pepper
• 1/2 cup yellow onion
• 1/4 cup green onion
• 1/2 Tbs olive oil
• 1 tsp cumin
• 1 Tbs chili powder
• 1 cup water

Directions

1. Drain and rinse beans.
2. Chop yellow onion, tomatoes, bell and jalapeno peppers, and slice green onions (green part only).
3. Grate garlic into a sauce pan and add oil.
4. Heat until oil sizzles and then add ground chicken.
5. Cook until chicken is cooked all the way through.
6. Add onion, jalapeno, cumin, and chili powder.
7. Cook until onion softens.
8. Add tomatoes, bell peppers, and water.
9. Cook until tomatoes cook down and soften.
10. Add black beans.
11. Simmer until vegetables are to desired level of tenderness and broth/sauce is to desired level of thickness.
12. Serve garnished with green onion.