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Chicken & Black Bean Chili

Makes 8 servings. Chili Recipes from AlansKitchen.com

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

  1. 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. 

  2. 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.  

  3. 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.

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