Chicken Black Bean Chili
Recipe By: Cindi Brandal
Servings size: 8
Preparation Time: 0:50 min
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 stalk celery, diced
- 4 cloves garlic, finely chopped
- 1 pound fresh ground chicken or 6 skinless, boneless chicken breasts, sliced very thin
- 1-2 teaspoons fresh cilantro - minced (if desired)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon crushed dried sage
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (14.5-ounce) can tomato sauce
- 1 green bell pepper, seeded and cut into 1/4-inch dice
- 1 red bell pepper, seeded and cut into 1/4-inch dice
- 1 yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 1/4 cups loose-pack frozen corn
- 4-6 ounces sliced black olives
- 1 jalapeño pepper, seeded and finely chopped (see note)
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
Heat olive oil in a large, deep-sided skillet over medium-high heat. Add
onion and celery and sauté until tender. Add garlic
and sauté for 1 more minute. Stir in chicken, using the edge of a spatula
to break up any lumps. Cook until chicken is browned, about 5 minutes.
Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes,
tomato sauce, bell peppers, corn, olives
and jalapeño. Season with salt and pepper. Bring to a boil, reduce heat and
simmer for 20 minutes, stirring often. Adjust seasonings if necessary and serve. Garnish
with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if
desired.
