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Southwestern Chicken and Black Bean Chili

    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 (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 (see note)
    3/4 teaspoon salt
    1/2 teaspoon ground black pepper

    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. Stir in chicken,
    using the edge of a spatula to break up any lumps. Cook until chicken is
    browned, about 5 minutes.
    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. Adjust
    seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour
    cream and/or grated cheddar cheese, if desired.

    Makes 6 servings

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