Monday, May 11, 2009

Mexican Chili

Here's a little chili recipie I made up when I was looking for a healthly, yummy one pot meal that would be good the next day.
Serves: 4

Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 14 oz can tomato sauce
½ cup salsa
1 yellow squash, small to medium diced
2 zucchini, small to medium diced
Cherry tomatoes (about 10)
Salt

Optional Toppings:
Tortilla chips
Cheese
Sour Cream
Avocado

Directions
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add zucchini and squash and cook until softened, about 5 min. Add tomato sauce, salsa, and black beans and stir. Add black beans and cook for 5-15 min, to thicken a bit. Add chopped tomatoes. Season as needed with salt.

No comments: