Ingredients:
1 3/4 pounds ground chicken breast
1 bag frozen bell-pepper strips, thawed
1 can chicken broth
1 can crushed tomatoes
1 can small red beans, drained and rinsed
2 garlic cloves, minced
1 medium onion, finely diced
2 tbsps tomato paste
2 tbsps Mexican-style hot chili powder
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp kosher salt
Shredded cheese, optional
Chopped scallions, optional
Tortilla chips, optional
[Source: My Recipes]
How To Make:
1. Heat 1/2 tbsp oil in a large saucepan over medium heat
2. Add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
3. Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil.
4. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes.
5. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.
6. Serve with cheese, scallions and tortilla chips, if desired.
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