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Chicken and Black Bean Chili

    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
    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

    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.
    Add ground chicken and mix well, breaking up lumps. Cook until no longer
    pink, about 8 minutes.
    Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix
    well and reduce heat to a simmer. Add black beans, stir and simmer, covered,
    for 20 minutes.
    Season with salt and pepper. Garnish with cheddar cheese, sour cream and
    green onions, if desired.





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