Chicken & Black Bean Chili
Makes 8 servings.

Ingredients

1 - pound dried Black Beans, soaked overnight, drained

2 - medium onions, chopped

5 - garlic cloves, minced

1 - can chicken broth (49-1/2 oz. can)

2 - lbs. boneless chicken breast, cut into 1-1/2 inch pieces

1/4 - teaspoon salt

1/4 - teaspoon pepper

2 - tablespoon butter

2 - jalapeno chilies, seeded and minced

1 - can whole green chilies, cut into 3/4-inch wide strips

2 - teaspoon cumin

1 - teaspoon ground coriander

1/2 - teaspoon ground cinnamon

1/4 - cup cilantro, chopped

1/4 - cup pitted ripe olives

Directions

• In a stockpot, combine beans, 1 onion, 2 garlic cloves, and chicken broth.  Bring to a boil; cover, and reduce heat.  
• Simmer until beans are tender about 1 hour and 15 minutes.  Drain and keep liquid to the side.
• In a pan, heat to medium heat and melt 1 tablespoon butter. 
• Add chicken and lightly brown.  This should take about 5 to 6 minutes.  Remove the chicken from the pan.
• In the chicken pan, melt 1 tablespoon butter over medium heat.  
• Add the remaining onion, garlic, and jalapenos.  
• Sauté onion, garlic and jalapenos for 5 minutes or until onion is soft and translucent. 
• Add the chicken back into the pan.  
• Then add the green chilies, spices, beans, and 2 cups of the bean broth. 
• Bring to boil.  Reduce heat to simmer and cover.  Cook 30 minutes.  Garnish with olives.

Picnicking & Tailgate

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.