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Black Bean Chicken Chili

chicken - other, chili

2 teaspoons vegetable oil
1 (8 oz) onion; chopped
2 cloves (1/8 oz) garlic; minced
12 ounces ground chicken
1 (8 oz) sweet red pepper; chopped
1/2 cup chopped celery
4 teaspoons chili powder; or to taste
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon hot pepper flakes; or to taste
1/8 teaspoon pepper; or to taste
1 can (28 oz) tomatoes
2 cups cooked black turtle beans
1 cup corn kernels
1/4 cup chopped fresh parsley

In large heavy saucepan, heat oil over medium-high heat; cook onion and garlic for about 3 minutes or until softened. Stir in chicken; cook, stirring occasionally, for 3 to 5 minutes or until no longer pink. Stir in red pepper, celery, chili powder, cumin, salt, oregano, hot pepper flakes and pepper, adding up to 2 teaspoons more chili powder if desired; cook, stirring, for 1 minute. Stir in tomatoes, breaking up with spoon; stir in beans and bring to boil. Reduce heat, cover and simmer for 20 minutes. Add corn; simmer, uncovered, for 10 minutes or until thickened. Stir in parsley.

Contributor: Canadian Living's Best - Light Cooking

Yield: 4 servings
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