SW Chicken and Black Bean Chili

  1. 2 tablespoons olive oil
    1 medium red onion, cut into 1/4-inch dice
    4 cloves garlic, finely chopped
    1 pound fresh ground chicken
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1 teaspoon crushed dried sage
    2 (15-ounce) cans black beans, drained and rinsed
    1 (14.5-ounce) can diced tomatoes, drained
    1/2 teaspoon ground black pepper
  2. 1 (14.5-ounce) can tomato sauce
    1 green bell pepper, seeded and cut into 1/4-inch dice
    1 red bell pepper, seeded and cut into 1/4-inch dice
    1 yellow bell pepper, seeded and cut into 1/4-inch dice
    1 1/4 cups loose-pack frozen corn
    1/2 cup quartered black olives
    1 jalapeño chile, seeded and finely chopped
    3/4 teaspoon salt
  1. Heat olive oil in a large, deep-sided skillet over medium-high heat. Add onion and sauté until tender. Add garlic and sauté for 1 more minute.
  2. Stir in chicken, using the edge of a spatula to break up any lumps. Cook until chicken is browned, about 5 minutes.
  3. Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes, tomato sauce, bell peppers, corn, olives and jalapeño. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.
  4. Adjust seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if desired.
  5. Makes 6 servings

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