2 Tablespoons olive oil
1 Medium red onion, cut into 1/4-inch dice
4 Cloves garlic, finely chopped
1 Pound fresh ground chicken
1 Tablespoon chili powder
1 Teaspoon ground cumin
1 Teaspoon crushed dried sage
2 (15-ounce) Cans black beans, drained and rinsed
1 (14.5-ounce) Can diced tomatoes, drained
1 (14.5-ounce) Can tomato sauce
1 Green bell pepper, seeded and cut into 1/4-inch dice
1 Red bell pepper, seeded and cut into 1/4-inch dice
1 Yellow bell pepper, seeded and cut into 1/4-inch dice
1-1/4 Cups loose-pack frozen corn
1/2 Cup quartered black olives
1 Jalapeño chile, seeded and finely chopped
3/4 Teaspoon salt
1/2 Teaspoon ground black pepper

Heat olive oil in a large, deep-sided skillet over medium-high heat. Add onion and sauté until tender. Add garlic and sauté for 1 more minute. Stir in chicken, using the edge of a spatula to break up any lumps. Cook until chicken is browned, about 5 minutes.

Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes, tomato sauce, bell peppers, corn, olives and jalapeño. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if desired.

Ruff Justice