• Black Bean Chicken Chili

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    • 2 tbsp. vegetable oil
    • 1 lg. garlic clove
    • 1 med. yellow onion
    • 2 pound boneless, skinless chicken breasts
    • 1 tbsp. cumin
    • 1 teaspoon Mexican oregano
    • 3 tbsp. chili pwdr
    • 1/2 c. any kind of chili peppers (canned or possibly roasted and peeled)
    • 1 (4 ounce.) can tomatillos
    • 1 tbsp. mesquite barbecue sauce
    • 2 pound stewed or possibly crushed tomatoes
    • 2 (12 or possibly 16 ounce.) cans of black beans
    • Lowfat sour cream, cheddar cheese (optional)


    1. Heat oil in a saucepan/stockpot. Saute/fry garlic and onions, using high heat, till slightly limp, then add in chicken. Saute/fry chicken till slightly browned, then lower heat. Cover pan/stock with a tight fitting lid and continue to cook chicken till it is done. Remove chicken and allow it to cold, then cut or possibly shred into smaller pcs, set aside. Add in cumin, oregano, chili pwdr, chili peppers, tomatillos, barbecue sauce and tomatoes to ingredients remaining in the pan/stock pot and simmer till liquid is reduced by 1/4. Add in chicken and beans, cook for 5 min. Top each serving with lowfat sour cream and/or possibly cheddar cheese. Serve with hot flour tortillas.

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