Per Serving(per loaf): Calories 272, Protein 30g, Total Fat 4g, Carbs 38g, Fiber 12g
1 tablespoons olive oil
1 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup celery stalks, chopped
1/2 cup green or red bell pepper, seeded and chopped
1/2 cup poblano chile peppers, seeded and chopped
3 tsp minced garlic 1 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 tablespoon dried oregano dash of crushed red pepper
1/2 can (28oz) tomato puree
1 cans (28oz) diced tomatoes
1/2 can (15oz) black beans, rinsed and drained
1/2 can (15oz) can pinto beans, rinsed and drained
In a large pan heat oil over medium-high heat.
Add ground chicken; cook and stir until browned.
Remove half of the turkey. Add onion, celery, peppers and garlic. Cook for 5–6 minutes or until the onion is tender, stirring occasionally.
Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more.
Return turkey to pan. Add tomato puree and undrained tomatoes to pan; stir to combine. Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.