Black Bean Chicken Chili
1 3/4 lbs. skinned, boned chicken cut into small chunks
1 large onion, chopped
1/4 to 1/2 jar (depending on taste) med. salsa
6 cloves to a whole bulb garlic
3 tablespoons of olive oil
1/4 cup of chili powder
1 teaspoon of ground coriander
3 tablespoons of lemon juice
2 teaspoons of powdered cumin
Salt and pepper to taste
Two 15 ounce cans of black beans, rinsed and drained or the equivalent
prepared dry beans
One 28 ounce can of Italian plum tomatoes, chopped
1 cup of beer
Grated medium or sharp Cheddar cheese to serve on top
Sour cream (if desired) |
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Sauté chicken, onions and garlic in oil in Dutch oven or other large heavy pan for about 5 minutes until chicken is almost done. Add seasonings, cook few minutes. Stir in the beans, tomatoes, beer. Bring to boil. Simmer 15 minutes uncovered stirring often. Reduce heat to low. Cover and let gently cook for 15-30 minutes, making sure it does not stick. Chili taste better the longer it is cooked. Adjust seasonings to your taste. Makes 10 servings. |
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