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Chicken and Black Bean Chili

Recipe By: KORREN   Photo By: AVONNOW
This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle and cilantro really complete this chili.
 
  • Prep: 15 Minutes
  • |
  • Cook: 1 hour
  • |
  • Total: 1 hour 15 Minutes
 
6
 
 
  • 2 tablespoons cooking oil
    •
  • 3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
    •
  • sea salt to taste
    •
  • 1 tablespoon chili powder, or to taste
    •
  • 1/2 tablespoon ground cumin, or to taste
    •
  • 1 dried chipotle chili pepper, ground into powder
    •
  • ground black pepper to taste
    •
  • 1/2 teaspoon ground cayenne pepper
    •
  • 1 small yellow onion, diced
    •
  • 1 medium green bell pepper, diced
    •
  • 1 medium yellow bell pepper, diced
    •
  • 5 cups water
    •
  • 1 (15 ounce) can kidney beans, undrained
    •
  • 1 (15 ounce) can black beans, undrained
    •
  • 1 (11 ounce) can whole kernel corn, drained
    •
  • 1 teaspoon green pepper sauce (e.g., Tabasco®)
    •
  • 1 (6 ounce) can roasted garlic tomato paste
    •
  • 1 bunch fresh cilantro, chopped
    •
 
  1. Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
  2. Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.
Nutrition Information
 
 
More Reviews (41)
Reviewed By: Tastybites
This was yummy! I did add a little garlic to the recipe (BAMM) and garnished with a little sour cream rather than cilantro. Served this for lunch with my sister and it was a HIT. Thanks for sharing.
Reviewed By: bridamac
Delicious! I made a few adjustments according to other people's reviews. I omitted the corn, added a can of diced tomatoes with green chile peppers. I used 3 cups of chicken broth total, instead of water. I like the chili chunky! I also added fresh garlic and a few tablespoons of salt. No chipotle pepper, just two tbsp of chili pepper instead. I only used one can of black beans, no kidney beans. Topped with sour cream and cheese and served with tortilla chips ... Yum yum!
Reviewed By: RISA COATS
Great Recipe! Family likes it. Reduce to 4 cups of water(I used chicken both ) for a thicker chili. And I used chicken thighs in place of chicken breast.