Svgs
Svgs
(0 = leftover)
For

Chicken and Black Bean Chili

1/4 cup
chili powder
4 tsps
ground cumin
1 1/2 tsps
salt
1/4 cup
vegetable oil
2 lbs
boneless skinless chicken breast, cubed
2
onions, diced
3
garlic cloves, minced
2 tsps
fresh ginger, minced
6
tomatillos, husked diced
2
green bell peppers, diced
2
red bell peppers, diced
2
jalapeno peppers, minced
56 ozs
canned whole tomatoes, chopped
11 1/2 fl ozs
beef broth
6 fl ozs
tomato paste
16 ozs
canned black beans


  • Combine chili powder, cumin, and salt in a small dish. Set aside.
  • Heat oil in a large dutch oven.
  • Add chicken, and cook until chicken is do longer pink inside.
  • Remove and set aside.
  • Add onion, garlic, ginger, and 1/2 of reserved seasoning mixture.
  • Cook over medium heat 5 minutes or until onions begin to soften.
  • Add tomatillos, peppers, jalapeno, tomatoes and liquid, 1 cup broth and tomato paste.
  • Heat to a boil.
  • Reduce heat and add remaining spice mixture, chicken, and beans.
  • Simmer, partially covered, 30 minutes, adding remaining broth if necessary.

Nutrition

Prep Time: 0:15 Cook Time: 0:35 Skill Level: Average Cuisine: Mexican Serves: 12 Calories: 303.5 Fat: 9.9g Unsaturated Fat: 7.05g Protein: 31.6g Carb.: 24.3g Sugar: 9.8g Sodium: 1049.6mg Calcium: 99.4mg Potassium: 99.4mg Fiber: 7.5g GL: 5

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Member Comments

NameCommentAdultsKidsEffort
StacyI cut way down on the chili powder and jalapeno so my kids would eat it. ********** 
Comment Adult Rating Kid Rating Effort

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