Ingredients
- 15 1/2 ozs dark kidney beans (red drained)
- 14 1/2 ozs tomatoes (crushed)
- 1 clove garlic (minced)
- 1/2 lb chicken breast (ground)
- 1/2 c bell peppers (chopped)
- 1/2 c onions (chopped)
- 1/4 c low fat monterey jack cheese (grated)
- 2 tsps chili powder
- 1/2 tsp olive oil
- 1 tsp cumin
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.
