Chili with Black Beans and Grilled Chicken

 I couldn’t wait to make this chili with black beans and grilled chicken recipe I found in a new cookbook I just received.  Chicken chili sounded perfect for dinner since it was such a cold, rainy, and dreary day we were having. The black bean and chicken chili was really flavorful, and the grilled chicken tasted fantastic. I served this chili with sour cream, green onions, cilantro, fresh avocado, shredded cheese, tortilla chips, and hot sauce. My daughter didn’t love this tasty chili, but my husband, son, and I all LOVED it and thought it paired nicely with a Mexican wedge salad.

Chili with Black Beans and Grilled Chicken

Ingredients:

• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 2 stalks of celery, diced
• 1 poblano pepper, seeded and diced
• ½ yellow bell pepper, seeded and diced
• 4 cloves of garlic, minced
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 tsp coriander
• ½ tsp paprika
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp tomato paste
• 2 cans of black beans, drained and rinsed
• 1 can of crushed tomatoes
• 2 cups of chicken broth
• 2 corn tortillas, cut into small bits
• 3 boneless, skinless chicken breasts

Other Ingredients:

• Sour cream
• Green onions, sliced
• Cilantro, chopped
• Avocado, diced
• Cheddar cheese, shredded
• Tortilla chips
• Hot Sauce

How to Make Chili with Black Beans and Grilled Chicken

Prepare the chili by heating the olive oil in a large Dutch oven over medium heat. Add the onion, celery, poblano, and bell pepper then cook, stirring often, for 4-5 minutes or until softened.

Add the minced garlic, cumin, oregano, chili powder, coriander, paprika, sea salt, and freshly cracked pepper, to taste. Stir constantly so the veggies get evenly coated with spices and cook for 1 minute.

Add the tomato paste, black beans, crushed tomatoes, and chicken broth.

Stir until mixed well, then cover with a lid and place in the oven for 3-4 hours, stirring occasionally.  Side Note: For slow cooker Instructions–cover and cook on low for 6 hours or on high for 3 hours.

Remove the Dutch oven from the oven and add the chopped-up corn tortillas (they add great flavor and thicken the chili).

Cook over medium-low heat until the corn tortillas dissolve, about 30-40 minutes.

Grill the chicken by heating a little more oil in a grill pan over medium heat.

Season the chicken breasts with sea salt and freshly cracked pepper, to taste.

Add to the grill pan and cook for 6-7 minutes on each side, or until cooked through.

Let the meat rest for at least 5 minutes before cutting it into bite-sized chunks.

Stir in the grilled chicken.

Serve the chili topped with sour cream, green onion, cilantro, fresh avocado, shredded cheese, tortilla chips, and hot sauce, if desired. Enjoy!

 

 

The fourth recipe featured in Cookbook Week* comes from The 150 Best Slow Cooker Recipes–Second Edition by Judith Finlayson. I don’t have a slow cooker in my house because I always use a Dutch oven, but I have an awesome slow cooker in my motor home. There is nothing better than coming home from a long day exploring the beach or mountains to a motor home filled with yummy smells. I have a feeling this cookbook will be going on every camping trip from now on. The cookbook is filled with tons of recipes that are perfect for the slow cooker or slow cooking in your oven.

*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week – October 10-14, 2011 – (First recipe), (Second recipe), (Third recipe).