When I say this dish is spicy, it is not necessarily hot. You can adjust the spice however you like. Tone it down or add more kick, whatever you prefer. The heat mainly comes from the hot sauce, which I made very mild.
1/2 lb. Ground chicken or turkey, browned
2 T. Olive oil or Canola Oil
1/2 White onion, diced
1/2 Bell pepper, diced
1 – 15.5 oz. can Pinto beans, with liquid
1 – 10 oz. can diced tomatoes with green chiles (Rotel, in canned tomato section)
1/2 cup water
1 t. Chile powder
1 t. Paprika
1/2 t. ground Cumin
1/2 t. Garlic powder
Dash Cayenne pepper OR 1/2 t. hot sauce, optional
1/4 c. shredded Mexican blend cheese
I start by sauteing the diced onion and bell pepper in about 1 T. oil. This usually takes about 10 minutes until it is nice and soft. At the same time, I brown the ground chicken in the other 1 T. of oil.
Next, I combine the sauteed vegetables and meat with the remaining ingredients, and add the spices.
Last, goes in the cheese. Bring to a boil, cover, and lower heat. Cook on very low for about 30 minutes.
3 thoughts on “Spicy Chicken Chile”
What a luring and simple recipe! Thanks for sharing