Recipe Source: May 2000 Issue of Canadian Living Magazine Casseroles & Pizza Recipe File Serving Size: 4 servings Have this recipe emailed to you!

The Joy of Mex Amount Ingredient 1 pound boneless skinless chicken breasts 2 teaspoons olive oil 1 onion 1 clove garlic, minced 1/2 cup chopped carrot 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon salt 1/2 cup chopped sweet green pepper 19 ounce can tomatoes 1 1/2 cups tomato sauce 1 tablespoon packed brown sugar 1/4 teaspoon pepper 1 cup rinsed drained canned black beans 2 tablespoons chopped fresh coriander 3 cups wagon wheel (rotelle) pasta 1/2 cup shredded light old Cheddar-style cheese (2 ounces)

Preparation Instructions:

Cut chicken into 1 inch cubes. In large saucepan, heat 1 teaspoon of the oil over medium-high heat; brown chicken. Transfer to plate. Add remaining oil to pan; cook onion, garlic, carrot, chili powder, cumin, oregano and salt over medium heat, stirring often, for about 3 minutes or until onion is softened. Add green pepper; cook for 2 minutes.

Add tomatoes, tomato sauce, sugar, and pepper; bring to boil, breaking up tomatoes with spoon. Reduce heat to medium-low; cover and simmer for 15 minutes, stirring occasionally. Stir in beans and chicken; simmer for 10 minutes. Stir in coriander.

Meanwhile, in saucepan of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm. Drain and divide among bowls. Ladle chili over top. Sprinkle with cheese. Makes 4 servings.

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