Chicken Chili with Corn
2 tsp vegetable oil
1 onion, minced
2 cloves garlic, minced
1 lb ground chicken
1 sweet red pepper, chopped
2 stalks celery, sliced
5 tsp chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp oregano
1/4 tsp each hot pepper flakes and black pepper
1 can crushed tomatoes (796 ml)
1 can black beans, drained (570ml)(
2 cups kernel corn
1/4 cup chopped fresh parsley (optional)
In a large skillet, heat oil over medium heat; cook onion and garlic about 3 minutes until onion is soft. Stir in chicken and cook until chicken is no longer pink. Add red pepper, celery, and spices and stir cook for 1 minute. Stir in tomatoes and black beans and bring to a boil. Reduce heat, cover and simmer 20 minutes. Add corn and simmer uncovered for 10 minutes or until thickened. Stir in parsley. Serve with crusty bread or cheese biscuits and a salad.
