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Chicken Chili with Black Beans
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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
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).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |