MEXICAN CHICKEN CHILI

1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
1 – 14 oz. can chopped tomatoes
1 – 14 oz. can red kidney beans
1 – can chopped mushrooms
1 – small can tomatoe paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.Serve with toast or dinner rolls.

Can also be cooked in a slow cooker.

Submitted by: Christine Wayne