Serve this light and easy version of a popular favourite with crusty bread and a green salad for a simple supper.

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Servings: 4

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Ingredients

  • 2 tbsp (25 mL) vegetable oil
  • 1 lb (500 g) Ontario Boneless Skinless Chicken, cut in 1-inch (2.5 cm) cubes
  • 2 Ontario Onions, chopped
  • 3 cloves Ontario Garlic, minced
  • 1 Ontario Sweet Green Pepper, coarsely chopped
  • 3 cups (750 mL) Ontario Cauliflower Florets
  • 4 tsp (20 mL) chili powder (or to taste)
  • 1 tsp (5 mL) each ground cumin, dried oregano leaves and salt
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) white or red kidney beans, drained and rinsed
 

Instructions

In large saucepan, heat oil over medium-high heat; cook chicken, onions and garlic until browned, 5 to 7 minutes. Add green pepper, cauliflower, chili powder, cumin, oregano and salt; cook, stirring, for 1 minute.

Add tomatoes and beans; bring to boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Nutritional information

1 Serving:
 
  • Protein: 39 grams
  • Fat: 10 grams
  • Carbohydrate: 43 grams
  • Calories: 415
  • Fibre: 9 grams
  • Sodium:  1, 080 mg