Chicken Chili with Black Beans
(Makes 5 servings)
3/4 pound boneless, skinless chicken breast, diced 2 cloves garlic, minced
1 can (28 ounces) tomatoes, cut up
1 1/2 cups black beans, cooked
1 cup onions coarsely chopped
1 cup celery, sliced
1 cup sweet green peppers, diced
1 jalapeno pepper, seeded and minced
4 teaspoons mild chili powder 1/2 teaspoon dried oregano
8 ounces yellow summer squash, halved lengthwise and cut into 1/2-inch (1-cm) slices
- Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add chicken and garlic, and sauté until chicken is lightly browned, about 3 minutes.
- Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder, and oregano. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Add squash. Cover and simmer, stirring occasionally, until squash is tender, about 10 minutes.