Ingredients
- 1/2 teaspoon Olive oil
- 1/2 pound Ground chicken breast, skinless, cooked
- 1/2 cup Onions, chopped
- 1/2 cup Bell peppers, chopped
- 1 Clove garlic, minced
- 14 1/2 ounces Crushed tomatoes
- 15 1/2 ounces Dark red kidney beans, drained and washed
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1/4 cup Low-fat Monterey Jack cheese, grated
Make it step by step
- In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender.
- Stir in crushed tomatoes, kidney beans, chili powder, and cumin. Simmer, covered for 35 minutes. Sprinkle with cheese and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Alisa Escanlar, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.