You can't go wrong with this hearty chicken chili.

Southwestern Chicken and Black Bean Chili

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

1. 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.
2. 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.

Makes 6 servings.