Chicken Chili

A mild tomato based chili




1½ pounds ground chicken 2 large onions, chopped 3 cloves garlic, minced 1 16 ounce can red kidney beans, drained 1 16 ounce can black beans, drained 1 16 ounce can pinto beans, drained 1 28 ounce can stewed tomatoes 1 8 ounce can tomato sauce for chili 2 green peppers, chopped fine 3 tablespoons low sodium lite catsup 2 tablespoons organo 1 teaspoon chili powder ½ teaspoon cumin 2 tablespoons extra virgin olive oil Topping: 1 onion, chopped 1 cup monterey jack cheese, shredded

Nutritional information

No nutrition information available


Brown chicken, onions, garlic, and green peppers in olive oil in a large skillet. Add all remaining ingredients and simmer covered 1½ hours, stirring occasionally Salt and pepper to taste Add topping and serve