Chicken and Black Bean Chili

  1. 2 teaspoons olive oil
    1 onion, finely chopped
    2 cloves garlic, minced
    1 pound fresh ground chicken
    1 tablespoon chili powder
    1 teaspoon ground cumin
  2. 1 teaspoon ground sage
    1 (14.5-ounce) can ready-cut tomatoes, undrained
    2 (15-ounce) cans black beans, drained
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
  1. Heat oil in skillet or wide saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Add garlic; sauté 2 more minutes.
  2. Add ground chicken and mix well, breaking up lumps. Cook until no longer pink, about 8 minutes.
  3. Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix well and reduce heat to a simmer.
  4. Add black beans, stir and simmer, covered, for 20 minutes.
  5. Season with salt and pepper.
  6. Garnish with cheddar cheese, sour cream and green onions, if desired.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases