Monday, February 15, 2010

Quick and Easy Black Bean Chili

This is a quick and easy version of making Black Bean Chili for those snowy winter days. I will have to take a better picture to post with this recipe. My camera phone action did not turn out too well. I have made this recipe with beef tips for those meat eaters in your life.


Black Bean ChiliMakes 8 servings

3 (15 oz) cans black beans
1.5 lbs chicken, cut into small pieces
1 large sweet onion, chopped
2 tbsp vegetable oil
4 tsp chili powder
1 tsp ground cumin
½ tsp pepper
¼ tsp salt
1 (14 oz) can chicken broth
2 tbsp minced garlic (opt)
2 (14.5 oz) cans petite diced tomatoes with jalapenos

Sour cream, shredded cheddar cheese, lime wedges, chopped fresh cilantro, chopped tomatoes, corn chips

1. Rinse and drain 2 cans black beans (do not drain 3rd can)
2. Sauté chopped onion and chicken over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute.
3. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium heat.
4. Cover, reduce heat to low and simmer 10 minutes.

**** If using a crock-pot, put all the ingredients in the crock-pot and cook for 6 hours. (Don’t have to cook onion before hand) At the last hour, add COOKED chicken pieces. When I made it the other night, I just doubled the recipe.

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