Chicken and black bean chili
2
Points®
Total Time
4 hr 25 min
Prep
20 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 to substitute breast meat here. The cornmeal slightly thickens the soup and lends a tortilla chip essence.
Ingredients
Canola oil
1 tsp
Uncooked skinless boneless chicken thigh
1 pound(s), trimmed and cut into 1/2-inch pieces
Chili powder
2 Tbsp
Red bell pepper
2 large, chopped
Uncooked onion
1 large, chopped
Canned black beans
15½ oz, rinsed and drained
Canned diced tomatoes
14½ oz
Chicken broth
½ cup(s)
Garlic
2 clove(s), minced
Ground cumin
2 tsp
Dried oregano
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Yellow cornmeal
2 Tbsp
Reduced fat cheddar cheese
4 Tbsp
Reduced fat sour cream
2 Tbsp
Scallions
2 medium, thinkly sliced
