MONTEREY CHILI CON CARNE

1/2 tsp olive oil
1/2 lb ground chicken breast, skinless, cooked
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 clove garlic, minced
1 (14 1/2 oz) can crushed tomatoes
1 (15 1/2 oz) can dark red kidney beans, drained and washed
2 tsps chili powder
1 tsp cumin
1/4 cup grated low-fat Monterey Jack cheese

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.

Servings: 4
Source: Recipes For Busy People by Sylvia Schur