Black Bean Chicken Chili
Indulge yourself in Black Bean Chicken Chili for a new alternative to your usual simple chili recipe. Instead of ground meat, I use Chicken to give the chili a uniquely delicious flavor. Garnish with cheese and spoon in.
Ingredients
- 1 red pepper, chopped
- 1 green pepper, chopped
- 4 quarts butter
- 1 large onion, chopped
- 4 teaspoons garlic, minced
- 1 teaspoon salt, to taste
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon crushed red pepper
- 1 teaspoon cayenne pepper
- 1 large chicken or 2 small ones, cooked
- 4 cans (16-ounces) black beans with liquid
- 2 cans (16-ounces) Mexican-style stewed tomatoes
- 1 can (8-ounces) tomato sauce
- 1 can (6-ounce) tomato paste
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Saute the red and green pepper and onion until tender. Add garlic and the remaining seasonings. Reduce heat and saute another one to two minutes.
- Add chicken meat to pepper mixture and saute for another two to three minutes.
- Add beans, stewed tomatoes, tomato sauce and tomato paste to the mixture. Bring to a low boil.
- Reduce heat and simmer, uncovered, for about 30 minutes or until chili thickens.
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