PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 7|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Total Carbs 28g||9%|
|Dietary Fiber 9g||36%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp. vegetable oil
1 cup chopped onion
1 green bell pepper, seeded and chopped
3 large garlic cloves, minced
1 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano leaves
1/2 tsp. salt
1 can (28 oz.) whole tomatoes in puree
1 can (15 oz.) black beans, drained
1 can (15 oz.) dark red kidney beans, drained
2 tbsp. chopped canned chipotle peppers in adobo sauce*
Garnishes with cilantro or green onions (optional)
Heat oil in a large skillet over medium-high heat. Add chicken, onion, bell pepper and garlic; cook about 5 minutes or until chicken is brown and no pink remains. Stir frequently breaking up chicken into crumbles as it cooks.
TIP: *May reduce Chipotle peppers to 1 tablespoon for less heat.
Add remaining ingredients except garnishes. Bring to a boil then reduce heat and simmer for 30 minutes or longer.
Serve warm. Top each serving with garnishes, if desired.