Black Bean and Chicken Chili
2 teaspoons olive oil
1 cup, finely chopped
2 cloves garlic, minced
1 pound of fresh ground chicken
1 1/2 tablespoons of chili powder
1 teaspoon of ground cumin
3/4 teaspoon of ground sage
14 1/2-ounce can of tomatoes, cut and undrained
2 15-ounce cans black beans, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cheddar cheese
Sour cream
Green onions
Heat the oil in skillet over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté 2 more minutes. Add ground chicken and mix well, breaking up any large chunks. Cook until no longer pink, about 8 minutes. Add chili powder, cumin, and sage, mixing well. Add tomatoes with juices, mixing well. Reduce heat to a simmer and then add black beans. Stir and simmer while covered, for 20 minutes. Season the chili with salt and pepper. Garnish with cheddar cheese, sour cream, and green onions.