INGREDIENTS
1
tablespoon vegetable oil
1
pound ground chicken or turkey
1
medium onion, chopped
1
medium green bell pepper, chopped
2
fresh jalapeño peppers,* chopped
1
can (28 ounces) tomatoes, cut up, undrained
1
can (15-1/2 ounces) kidney beans, drained
1
can (8 ounces) tomato sauce
1
tablespoon chili powder
1
teaspoon salt
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1/4
teaspoon ground red pepper
1/2
cup (2 ounces) shredded Cheddar cheese
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Heat oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook chicken, onion and bell pepper until chicken is no longer pink and onion is crisp-tender, stirring frequently to break up chicken. Stir in jalapeño peppers, tomatoes with juice, beans, tomato sauce, chili powder, salt, oregano, cumin and red pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes to blend flavors. To serve, spoon into 6 bowls and top with cheese.
This recipe appears in:
Mexican
