Black Bean and Chicken Chili

By msanders93

Ingredients

• 2 large skinless, boneless chicken breasts; cut into 1 inch cubes
• 3 & 1/3 cups water
• 1/2 can tomato paste (6 oz)
• 1 & 1/2 tablespoons cooking oil
• ground sea salt (to taste)
• 1 tablespoon chili powder (less or more to taste)
• 1 teaspoon cumin
• ground black pepper (to taste)
• 1/4 teaspoon ground cayenne pepper
• 1/2 yellow onion (diced)
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• 1/2 jalapeno pepper, seeded and diced (OR use 1/2 of one 4 oz can of diced jalapenos or diced green chili peppers)
• 3 roma tomatoes (diced) (OR use 1 can of diced tomatoes)
• 1 can whole kernel corn; drained (approx 15 oz)
• 2 cans of black beans
• 2/3 bunch fresh cilantro, chopped

Details

Servings 4
Adapted from blog.lifeway.com

Preparation

Step 1

1. Heat oil in a large pot over medium heat.

2. Place chicken in pot until chicken is brown on all sides.

3. Mix all spices (salt, pepper, cumin, etc.) together and then add to the pot with chicken.

4. Mix in FRESH veggies (not canned) (bell peppers, etc.).

5. Pour in 1/2 of the water.

7. Mix in CANNED veggies (black beans, corn, etc.)

8. Reduce to low heat and mix in remaining water.

9. Mix in tomato paste.

10. Simmer for 30 minutes or until thickened.  Stir occasionally.

11. To serve, top with chopped cilantro. Other topping options are shredded cheddar jack cheese and/ or sour cream.  Eat with a spoon, or use blue corn tortilla chips to scoop up the chili instead of a spoon. Tastes great re-heated and can even be frozen.