Dinner: Chicken Sloppy Joes

Serves: 4

Prep time: 15 minutes

Cook time: 7 1/2 hours on low setting

2 pounds ground chicken

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon pepper

2 tablespoons vegetable oil

1 onion, diced

1 red pepper, diced

1/2 cup ketchup

1 teaspoon balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 14.5-ounce can diced tomatoes, drained

1 tablespoon brown sugar

1 14.5-ounce can black beans, drained

4 tablespoons fresh cilantro, chopped

6 soft rolls, sliced horizontally

In small bowl, combine chili powder, cayenne, salt, paprika and pepper. Set aside. In large sauté pan, warm oil over medium heat. Add onion, red pepper and spice mixture. Reduce heat to medium low and cook until vegetables are tender, about 12--15 minutes. Remove vegetables from pan and spoon into slow cooker. Turn slow cooker on low.

Put ground chicken in same sauté pan. Saute over me-

dium heat, breaking into pieces with a spoon, for about 7 minutes, or until no longer pink. Add meat to slow cooker.

Combine ketchup, balsamic vinegar, Dijon mustard, Worcestershire sauce, tomatoes and brown sugar. Add to slow cooker, stirring to combine all ingredients. Cover pot and cook for 6 to 7 hours, or until thickened.

Add beans and chopped cilantro. Stir to combine. Cook for extra 30 minutes to 1 hour, or until beans are heated through and mixture is thickened. Put meat on rolls, serve.

-- National Chicken Council and U.S. Poultry & Egg Association