Thread: Chicken and Black Bean Chili

Chicken and Black Bean Chili

Ingredients

• 2 tablespoons cooking oil
• 3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
• sea salt to taste
• 1 tablespoon chili powder, or to taste
• 1/2 tablespoon ground cumin, or to taste
• 1 dried chipotle chili pepper, ground into powder
• Ground black pepper to taste
• 1/2 teaspoon ground cayenne pepper
• 1 small yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium yellow bell pepper, diced
• 5 cups water (Be sure to watch the amount of water you add to get it to get the desired consistency you like.)
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can black beans, undrained
• 1 (11 ounce) can whole kernel corn, drained
• 1 teaspoon green pepper sauce (e.g., Tabasco®) or Diced Green Chilis which I prefer.
• 1 (6 ounce) can roasted garlic tomato paste
• 1 bunch fresh cilantro, chopped

Directions

1. Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
2. Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve. I also add some of the cilantro into the chili while it is cooking as well. Also a can of tomatoes can be added as well.

Nutritional Information

Amount Per Serving Servings: 6 | Calories: 310 | Total Fat: 8.5g | Cholesterol: 59mg | Protein: 29.1g | Total Carbs 30.5g | Sodium: 712mg

You could also cut down on the sodium a bit by draining the beans and using the seasoning "no salt".