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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I have basketball practice or football we can make this right after school and still be out the door on time. Ingredients:
1 lb ground chicken |
3 cups coarsely chopped celery |
1 1/2 cups chopped onions |
3 minced garlic cloves |
4 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
3/4 teaspoon allspice |
3/4 teaspoon ground cinnamon |
1/2 teaspoon pepper |
16 ounces tomatoes, undrained and coarsely chopped |
16 ounces great northern beans, drained and rinsed |
2 cups chicken broth |
Directions:
1. Spray a large nonstick skillet with cooking spray,( or add olive oil) over medium heat and then add chicken. Cook and stir until browned breaking into pieces. Drain fat from pan.
2. Add the celery, onions and garlic, cook and stir over medium heat about 7 minutes until vegies are tender.
3. Sprinkle in the spices and stir and cook another minutes.
4. Add the tomatoes with its juice, beans, and chicken broth.
5. Heat to a boil, reduce heat to a nice med. low simmer, uncovered for twenty minutes.
6. Garnish with chopped green onions, grated cheddar cheese and sour cream if desired.
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