Chicken and black bean chili
Uncooked boneless skinless chicken thigh(s)
1 pound(s), trimmed and cut into 1/2-inch pieces
Uncooked bell pepper(s)
328 gm, (about 2 large), red variety, chopped
Canned black beans
15½ oz, rinsed and drained
Canned diced tomatoes
14½ oz, (1 can)
Canned chicken broth
2 medium clove(s), minced
- 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