Mary's Chicken and Black Bean Chili recipe

All Recipes Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into squares
1 red bell pepper, seeded and cut into squares
2 cloves garlic, chopped
1 cup chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 (15 ounce) cans black beans, rinsed and drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 rotisserie chicken, meat removed and chopped
water, as needed

Nutrition Info

428.2 calories
carbohydrate: 42 g
cholesterol: 65.1 mg
fat: 15.4 g
fiber: 14.6 g
protein: 32.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1495 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.

  2. Pour chicken broth over the vegetable mixture, season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.

  3. Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat, bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.

Recipe Yield

8 servings

Recipe Note

Given to me by a close friend and is pretty much amazing. Even better heated up the next day.

Do you like the recipe? Share this tasty recipe!