Adapted from
Pillsbury One Dish Meals Cookbook
-
1 lb
ground chicken breast
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1 cup
onions, chopped
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1 cup
celery, chopped
-
1/2 cup
bell peppers, chopped
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4 tsps
garlic, minced
-
29 ozs
no-salt-added whole tomatoes, undrained and cut up
-
30 ozs
canned light red kidney beans, drained and rinsed
-
6 ozs
tomato paste
-
2 tsps
chili powder
-
1 tsp
cayenne pepper
-
1 tsp
salt
In a large skillet, cook chicken, onions, celery, bell peppers, and garlic until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Add tomatoes, beans, tomato paste, chili powder, cayenne pepper, and salt. Mix well. Cover and cook on high for four hours, or until heated thoroughly.