Black Bean Chicken Chili

by Christina Welch

Servings: 6 servings

INGREDIENTS

1 red pepper, chopped
1 green pepper, chopped
4 tbsp. butter
1 large onion, chopped
4 tsp. minced garlic
1 tsp. salt
1 tsp. oregano
1 tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. crushed red pepper
1 dash cayenne pepper
1 large (or 2 small) chicken, cooked
4 cans (16 oz.) black beans with liquid
2 cans (16 oz.) mexican-style stewed tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) 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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Tagged: chickenchili, chili, soups add tags

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