Sunday, October 22, 2006

Black bean & chicken chili

There are so many substitutions you can make with this one. Chicken, smoked chicken, ground beef and ground turkey all work. Sometimes I substitute spicy chili beans for 1 or 2 cans of the other beans (I just like 'em better). Tortillas are nice on the side as well.

2 tsp olive oil
1 lg onion, chopped
1 lb boneless, skinless chicken breast, cut into ½ in pieces
chili powder, cumin & cayenne pepper to taste
3 cloves garlic, minced
2 cans (15 oz) diced tomatoes (with chopped chilis---if you can find)
2 cans (15 oz) black beans
1 small can pinto beans
1 can corn
1 red & 1 green bell pepper, chopped (or any colour peppers you can get your hands on)
cilantro to taste (fresh if possible)
shredded cheddar, sour cream & raw onion as toppings (optional)

Heat oil in large pot over med heat. Add onion and cook until tender; about 4 mins. Add chicken, chili powder, cumin, cayenne pepper and garlic; cook, stirring, until chicken is slightly browned, about 2 mins. Stir in beans and tomatoes. Heat to simmer; cover and cook 20 mins. Add corn, bell pepper and cilantro; cook until heated through and vegetables are tender-crisp, about 7 minutes.

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