Chicken Chili with Black Beans
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
SERVINGS
|
10
|
CATEGORY
|
Lower Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
25 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 3 whole skinless boneless chicken breasts (1-3/4 pounds), cubed
- 2 medium sweet red peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 can (4 ounces) chopped green chilies
- 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
In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in 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).