Chicken Chili with Black Beans |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. But thanks to full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm corn bread. Jeanette Urbom, Louisburg, Kansas Ingredients:
3 whole boneless skinless chicken breasts (1-3/4 pounds), cubed |
2 medium sweet red peppers, chopped |
1 large onion, chopped |
3 tablespoons olive oil |
1 can (4 ounces) chopped green chilies |
4 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (28 ounces) italian stewed tomatoes, cut up |
1 cup chicken broth or beer |
Directions:
1. In a Dutch oven, saute the chicken, red peppers and onion in oil for 5 minutes or until chicken is no longer pink. Add the green chilies, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts).
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