Chicken and Black Bean Chili

Posted by Vanessa in Cooking, January 4, 2010

I may very well be quite the chili snob during the summer,  but come winter and these new-to-us snowy days, I love me a bowl of hearty chili.  I was inspired by a recipe in the latest issue of Southern Living, and couldn’t help but give it a whirl.

By the way, I heart Southern Living something fierce.  I sort of happened upon a subscription through some leftover air miles and am now elated every time it shows up in the mail.  I’m so drawn to the style of some of the homes they feature, and the cooking, and gardening tips…mmm…I just love it.  It’s not often I actually find a magazine I like reading that much, but this one’s a keeper for me.

Okay, back to the chili…

This chili is versatile, as most are, and you could easily substitute any ground meat you fancy for the shredded chicken.  The recipe from the magazine calls for ground turkey and I’m sure that would be wonderful.  I had chicken though, so chicken it was for us.  It’s got a bit of a kick to it due to the Rotel, but we like it that way.  If you’d rather have your chili mild, then just use a can of diced tomatoes instead.

And we had this with my absolute favorite cornbread ever.  Trust me, it’s awesome…but you’ll have to wait until tomorrow for that recipe.

I know, the suspense.

Chicken and Black Bean Chili

recipe adapted from Southern Living magazine
  • Cook Time: 20 minutes.
  • Ready in 20 Minutes.
  • Makes: 6 Servings
  • 2 cans black beans
  • 1 small sweet onion, chopped
  • 1/2 pound chicken breast, cooked and shredded
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14 oz) can low-sodium chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 can Rotel diced tomatoes and green chilies
  • Drain and rinse one can of black beans. (Do not drain or rinse second can.)
  • Saute chopped onion in hot oil in a large Dutch oven over medium heat, stirring often, until onions are softened, about 5 minutes. Stir in chicken, chili powder, cumin, salt and pepper; saute for 1 minute.
  • Stir in drained and undrained beans, chicken broth, tomatoes and Rotel.
  • Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 10 minutes.
  • Serve chili with desired toppings. (Suggestions: sour cream, avocado, chopped cilantro, shredded Cheddar cheese or lime wedges.)

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