Skillet Chicken Chili

Course : Chicken
Serves: 4
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1 medium Onion -- coarsely chopped
2 cloves garlic minced
1 teaspoon vegetable oil
1 pound lean ground chicken -- turkey or beef
19 ounces mexican-style stewed tomatoes
1 medium green pepper -- seeded and chopped
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano
1 dash cinnamon
1/4 teaspoon salt
19 ounces canned kidney beans -- drained

Preparation / Directions:

In a large frying pan set over medium heat, sauté onion and garlic in oil for 5 min. Crumble ground meat over top. Sauté until it loses pink color, about 4 min. Add tomatoes, including juice, and green pepper. Stir in chili powder, cumin, oregano, cinnamon and salt. Bring to a boil. Reduce heat to low, cover and simmer 10 min. Then add drained beans. Simmer, uncovered, until hot, about 2 min. Serve with corn bread. Makes 4 servings, about 5 cups


Nutritional Information:

745 Calories (kcal); 8g Total Fat; (9% calories from fat); 36g Protein; 135g Carbohydrate; 0mg Cholesterol; 3599mg Sodium

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