1
1 onion, coarsely chopped
2 garlic cloves, minced
1 tsp vegetable oil
500 g lean ground chicken, turkey or beef
540-mL can Mexican-style stewed tomatoes
1 green bell pepper, seeded and chopped (optional)
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano leaves
pinch of cinnamon
1/4 tsp salt
540-mL can kidney, black or Romano beans, drained
In a large frying pan set over medium heat, sauté onion and garlic in oil for 5 minutes. Crumble ground meat over top. Sauté until it loses its pink color, about 4 minutes.
Add tomatoes, including juice, and green pepper. Stir in chili powder, cumin, oregano, cinnamon and salt. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Then add drained beans. Simmer, uncovered, until hot, about 2 minutes. Serve with corn bread.
Calories 297, Protein 24.6g, Carbohydrates 26.3g, Fat 10.9g, Fibre 8.3g, Sodium 724mg.
For extra flavour and fire, stir in whole 114 mL can of diced green chilies including juices along with spices.