Black Bean Chicken Chili
Source of Recipe
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1 red pepper, chopped
1 green pepper, chopped
4 Tbsp. butter
1 large onion, chopped
4 tsps. minced garlic
1 tsp. salt
1 tsp. oregano
1 tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. crushed red pepper
1 dash cayenne pepper
1 large chicken or 2 small ones, cooked
4 cans black beans with liquid 16 ozs. each
2 cans Mexican-style stewed tomatoes, 16 ozs. each
8 oz can tomato sauce
6 oz can tomato paste
Melt butter in a large Dutch oven over medium-high heat. Saute the red and
green pepper and onion until tender. Add garlic and the remaining
seasonings. Reduce heat and saute another one to two minutes. Add chicken
meat to pepper mixture and saute for another two to three minutes.
Add beans, stewed tomatoes, tomato sauce and tomato paste to the mixture.
Bring to a low boil. Reduce heat and simmer, uncovered, for about 30 minutes
or until chili thickens.
Makes 6 to 8 servings.
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