Mary's Chicken and Black Bean Chili recipe
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Ingredients
- 2 tablespoons olive oil 1 large onion, chopped 1 green bell pepper, seeded and cut into squares 1 red bell pepper, seeded and cut into squares 2 cloves garlic, chopped 1 cup chicken broth 3 tablespoons chili powder 1 tablespoon ground cumin 1 ½ teaspoons salt ¼ teaspoon ground black pepper 3 (15 ounce) cans black beans, rinsed and drained 3 (14.5 ounce) cans Mexican-style stewed tomatoes 1 rotisserie chicken, meat removed and chopped water, as needed
Nutrition Info
- 428.2 caloriescarbohydrate: 42 gcholesterol: 65.1 mgfat: 15.4 gfiber: 14.6 gprotein: 32.7 gsaturatedFat: 3.7 gservingSize: -sodium: 1495 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Mary's Chicken and Black Bean Chili
Directions
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Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
Pour chicken broth over the vegetable mixture, season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat, bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.