Black bean chicken chili

By: Evelyn Raab

Spoon it over rice and sprinkle it with cheese; ladle it into a mug for lunch; serve it with corn bread or biscuits or crumble in some crackers. It's your chili now, baby — have it however you like it.

Ingredients

1 tbsp.	(15 mL)	vegetable oil
1-1/2 lbs.	(750 g)	lean ground chicken
2		large onions, chopped
2		cloves garlic, minced
1 can	(28-oz /796 mL)	diced tomatoes
3/4 cup	(175 mL)	ketchup
2 tbsp.	(30 mL)	Mexican chili powder
1 tbsp.	(15 mL)	ground cumin
1 tsp.	(5 mL)	crumbled dried oregano
1/4 tsp.	(1 mL)	cayenne pepper (or more, to taste)
1 tsp.	5 mL	salt
2 cans	(19-oz./ 540 mL each)	black beans, drained and rinsed

1. Heat the vegetable oil in a large skillet or Dutch oven over medium high heat. Add the onions and garlic and cook, stirring, until softened — about 5 minutes. Add the ground chicken and continue cooking, stirring to break up the clumps, for another 5 to 7 minutes or until the meat is no longer pink. Add the diced tomatoes (and all the juice from the can), the ketchup, chili powder, cumin, oregano, cayenne and salt. Bring to a boil, stirring occasionally, then reduce the heat to low, cover and cook for 30 minutes, stirring once in a while. Add the beans and continue cooking for another 15 to 20 minutes.
2. Serve immediately or refrigerate to serve later — this reheats beautifully.

Makes 6 to 8 servings.