Black bean and Chicken Chili

This is my football Saturday recipe for a party or a true tailgate.

oil (prefer olive)
1 onion – diced
1 Jalapeno – de-seeded and diced
1/2 green pepper – diced
1/2 red / yellow pepper – diced
2 cans green chilis
2 cloves garlic (or 1 1/2 spoonfuls of the minced garlic from the store)
1 Lb+ chicken breast – diced (I use between 1 1/2 and 2 Lbs I like more chicken in mine)
2 14 oz (=/-) cans diced tomatoes
1 14 oz can tomato sauce
1 Tbsp cumin
3 Tbsp Chili powder
1 Tbsp Oregano
1 Tbsp Basil
Salt and pepper to taste ( I prefer white pepper in my chili)

In a pan ad the oil, and and onion over medium high heat. Saute for approx 2 minutes, then add all the peppers, green chilies and Garlic. Saute until tender. add the diced chicken: Saute, for approx 5 minutes. Add the tomatoes, sauce, and seasonings.. bring to a light boil, cover and simmer for approx 45 minutes or until chicken is cooked through.

**For the chicken I use my Sous Vide @ 159 for 1.5 hours, cool and dice. Since most do not have / use a sous vide the recipe shows the traditional way.

Best if refrigerated and served the next day.

Leave a Reply

Your email address will not be published. Required fields are marked *