Preparation Time: 15 Minutes

Cook Time: 30 Minutes

Cut: Ground chicken


2 Tbsp (30 ml) canola oil
1 onion, chopped
2 cloves garlic, minced
1 lb (450 g) ground chicken
1 red pepper, chopped
2 stalks celery, sliced
5 tsp (25 ml) chili powder
1 tsp (5 ml) ground cumin
3/4 tsp (3.75 ml) salt
1/2 tsp (2.5 ml) dried oregano
1/4 tsp (1.25 ml) EACH hot pepper flakes and black pepper
1 can (796 mL) crushed tomatoes
1 can (570 mL) black beans rinsed and drained
2 cups (500 ml) kernel corn (fresh, frozen or canned)
1/4 cup (60 ml) chopped fresh parsley (optional)


Tip: This recipe can be doubled or tripled. It freezes very well. Slow cooker version – cook onion, garlic and ground chicken as described above.  Place in a slow cooker and stir in red pepper, celery, spices, tomatoes, black beans and corn.  Cook on high for 5 hours or on low for 8.  Stir in parsley just before serving.

In a large skillet heat oil over medium heat, cook onion and garlic until onion is soft.

Add chicken and cook while stirring, breaking up the lumps, until the chicken is no longer pink.

Stir in red pepper, celery, spices, tomatoes and black beans.  Bring to a boil; reduce heat, cover and simmer for 20 minutes.

Stir in corn and simmer, uncovered, for 10 minutes. Stir in parsley. Serve with salad, and crusty bread or corn bread.