Chicken and black bean chili
3
Point(s)
Total Time
4 hr 23 min
Prep
18 min
Cook
4 hr 5 min
Serves
6
Difficulty
Easy
Hearty and satisfying, the key to this delicious, crowd-pleasing chili is to cook the chicken in a skillet before adding it to the slow cooker. The deep flavor developed from browning the chicken gets infused into the broth yielding a rich tasting end product. Meaty chicken thighs stand-up to low and slow cooking much better than chicken breasts so it’s best not substitute breast meat here. The cornmeal slightly thickens the soup and lends a tortilla chip essence. Spoon the spicy chili into bowls and top with a sprinkling of cilantro and scallion for a pop of color. Accompany the chili with an assortment of raw, crunchy vegetables to cool the heat.
Ingredients
Canola oil
1 tsp
Uncooked boneless skinless chicken thigh(s)
1 pound(s), trimmed and cut into 1/2-inch pieces
Chili powder
2 Tbsp
Uncooked bell pepper(s)
328 gm, (about 2 large), red variety, chopped
Uncooked onion(s)
1 large
Canned black beans
15½ oz, rinsed and drained
Canned diced tomatoes
14½ oz, (1 can)
Canned chicken broth
½ cup(s)
Garlic
2 medium clove(s), minced
Ground cumin
2 tsp
Dried oregano
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Yellow cornmeal
2 Tbsp