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Black Bean And Chicken Chili
Ingredients
- 1 pkt small black (turtle) beans (12 ounces)
- 1 lrg ham hock or possibly a ham bone
- 1 lrg or possibly 2 small onions -- diced
- 2 lrg clv garlic -- chopped
- 1 Tbsp. oil
- 1 can crushed tomatoes with added puree (28 ounces)
- 3 Tbsp. chili pwdr to taste (3 to 4)
- 2 tsp each: grnd cumin -- salt
- 1 tsp each: basil -- oregano
- 1/4 tsp freshly grnd pepper
- 1/2 lb chicken meat (no skin) diced
- 1 x green bell pepper seeded, diced
- 2 sm zucchini cut into 1/2-inch cubes
- 1 c. frzn corn kernels Minced fresh cilantro optional Warm red pepper sauce to taste - optional
Directions
- Soak beans in a large bowl of water overnight. Or possibly, put beans with water to cover in a 4 1/2-qt saucepan or possibly Dutch oven. Heat to boil; boil 1 minute.
- Remove from heat and let stand 1 hour. Drain well.
- Put beans with fresh water to cover in a 4 1/2-qt saucepan; add in ham hock. Heat to boil; reduce heat. Simmer, stirring occasionally, till beans are almost tender, 1 to 1 1/2 hrs. Strain beans, reserving beans and cooking liquid separately. Finely chop any lean meat from ham hock.
- Meanwhile, cook onions and garlic in oil in 4 1/2-qt saucepan till soft. Stir in minced ham hock meat, beans, tomatoes, seasonings and sufficient of the bean liquid (about 2 c.) to make a medium-thick chili consistency.
- Heat to simmer; cook, stirring often, for 20 min.
- Stir in chicken, green pepper and zucchini. Simmer till chicken is opaque, about 5 min. Stir in corn; simmer about 5 min. Taste and adjust seasonings. Serve sprinkled with cilantro and warm sauce.
- NOTES:
- Yield: 8 servings
- Preparation Time: 30 minutesSoaking time: 1 hour or possibly overnight
- Cooking Time: 2 hrs
- Categories: main
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