Chicken Chili with Black Beans
Total TimePrep: 10 min. Cook: 25 min.
Makes10 servings (3 quarts)
So delicious; a real keeper! So fast & easy, and healthy.
Best Chili EVER!! I have truly never enjoyed a chili so easy and quick to prepare with such an explosion of flavor!! EVERYONE LOVES IT!
Recipe is delicious as is! Definitely allow more time for food prep, but well worth it :)
I make this several times per year. The green chilies have to go...replaced with a mix of fresh poblanos, jalapenos, serrano, and red chili peppers (3 each - diced seeds included). Fire roasted diced tomatoes work well in this instead of stewed. The spices (coriander, cumin, and chili powder) I double. Adding a little corn meal will thicken it up so it sticks to your spoon the way chili should. It borders on spicy, but my kids can still eat it. I always know when autumn approaches, because my wife will request this be made.
This was a very good base however needed a extra spice,cayenne, lime, beans and corn. Guess I turned chili into mexican veggie soup!I used ground chicken and boneless thighs.thanks for sharing !
No comment left
This chili has a very good flavor but, red meat lover that I am, I missed the beef. I will most likely use this recipe again, either substituting beef for the chicken, or leaving it as is for my husband, who prefers the chicken.
Amazing! I prefer it with ground chicken breast and in a slow cooker so i skip the oil but it is still the best I've ever had and it's nothing but healthy.
Yummy! We used green peppers instead of the red because that's what we had home. Definitely a keeper!~ Theresa
One of our favorite chili recipes. For a hotter version, I add 1/4 teaspoon of white pepper.