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–+ servings
Chili with Black Beans and Grilled Chicken
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Chili with Black Beans and Grilled Chicken

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 +
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Grill Pan

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

Instructions

  • Preheat the oven to 300 degrees.
  • 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 3½ 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!