Chicken and Black Bean Chili 2
- Total Time
- 4:23
- Prep
- 0:18
- Cook
- 4:05
- Serves
- 6
- Difficulty
- Easy
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canola oil1 tsp
-
uncooked boneless skinless chicken thigh(s)1 pound(s), trimmed and cut into 1/2-inch pieces
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chili powder2 Tbsp
-
uncooked bell pepper(s)328 gm, (about 2 large), red variety, chopped
-
uncooked onion(s)1 large
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canned black beans15 ½ oz, rinsed and drained
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canned diced tomatoes14 ½ oz, (1 can)
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canned chicken broth½ cup(s)
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garlic clove(s)2 medium clove(s), minced
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ground cumin2 tsp
-
dried oregano1 tsp
-
table salt½ tsp
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black pepper¼ tsp
-
yellow cornmeal2 Tbsp
- Heat oil in large heavy skillet over medium-high heat. Add chicken and sprinkle with 1 tablespoon of chili powder; cook, stirring occasionally, until browned, about 5 minutes. Transfer chicken to 5- or 6-quart slow cooker.
- Add remaining 1 tablespoon chili powder, the bell peppers, onion, beans, tomatoes, broth, garlic, cumin, oregano, salt, and black pepper to slow cooker; stir to combine. Cover and cook until chicken and vegetables are fork-tender, 4–5 hours on High or 8–9 hours on Low.
- About 20 minutes before cooking time is up, gradually stir cornmeal into chili until blended. Cover and cook on High until mixture bubbles and thickens, about 15 minutes. Ladle chili evenly into 6 bowls.
- Per serving: about 3/4 cup