Chicken and black bean chili


Dinner tonight, October 26, 2016
Sooo delicious, and so tasty, I served it with nachos which was a huge hit
6 servings

  • pound skinless boneless chicken thighs, chopped into bite sized cubes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 jalapeno or chili pepper of choice, stemmed, seeded, and chopped (optional)
  • ½ cup chopped bell pepper, red, green, yellow, or mix
  • ½ cup chopped carrots
  • ½ cup sliced celery
  • 1 (14-15 ounce) can diced fire roasted tomatoes with juice
  • 4 cups chicken broth, low sodium preferred
  • 2 garlic cloves, minced
  • ¼ cup chopped onion
  • 2 teaspoons chili powder (ancho chili powder is especially good here)
  • 2 teaspoons cumin
  • 1 bay leaf
  • 2-½ tablespoons olive oil, divided
  • ¼ cup coarsely chopped cilantro, for garnish (optional)
  • ½ teaspoon salt

1) Sauté chicken in one tablespoon of olive oil over medium heat for 8 to 10 minute. Remove the chicken from the pan and set aside.

Add 1-1/2 tablespoons of olive oil and onions, bell peppers, carrots and celery over medium heat until the onion is softened and translucent. Add the minced garlic and cook for 30 seconds to a minute until golden and fragrant.

Add the broth, tomatoes in liquid, black beans, spices and, chicken, stir well. Simmer over low heat, partially covered, for 45 minutes to 1 hour, until all flavors are well combined.

Serve with any of the following toppings, if desired: thinly sliced/diced hot chili peppers, plain low fat Greek yogurt, low fat cheddar cheese, sliced scallions, or crumbled baked tortilla chips.

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