1 medium onion
1 medium green bell pepper
2 fresh jalapeño peppers
1 tablespoon vegetable oil
1 pound ground chicken or turkey
1 can (28 ounces) tomatoes, cut-up, undrained
1 can (15 ½ ounces) kidney beans, drained
1 can (14 ½ ounces) tomatoes, cut-up, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed
1 teaspoon ground cumin
¼ teaspoon ground red pepper
½ cup (2 ounces) shredded cheddar cheese
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Cut onion into thin slices perpendicular to root end, holding onion with fingers to keep its shape; then turn onion and cut crosswise to root end. Repeat with remaining onion half.
2. Rinse bell pepper under cold running water. To seed pepper, stand pepper on cutting board's end. Cut off sides in 3 to 4 lengthwise slices with utility knife. (Cut close to, but not through, stem.) Discard stem and seeds. Scrape out any remaining seeds. Rinse inside of pepper under cold running water then chop.
3. To chop jalapeño peppers , cut pepper in half lengthwise, remove seeds, cut into strips, then chop; set aside. Wash your hands after handling chili peppers.*
4. Heat oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook onion, bell pepper and chicken until chicken loses its pink color and onion is crisp- tender, stirring frequently to break up chicken.
5. Stir in jalapeño peppers, tomatoes, beans, tomato sauce, chili powder, salt, oregano, cumin and red pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer uncovered, for 45 minutes to blend flavors.
6. To serve, spoon into bowls and top with cheese.
Makes 6 servings.
eppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash your hands after handling chili peppers.