Black Bean Chicken Chili Food

CHICKEN & BLACK BEAN CHILI

Steps:

• Heat oil in a large soup kettle. Saute onion and garlic until soft. Add cubed chicken and cook until done.
• * I sometimes use precooked chicken to save a couple minutes prep time or use up leftovers.
• Add broth, spices ,black beans, tomatoes, and corn. Bring to a boil, and then let simmer for 20 minutes.
• Can also be cooked in the crockpot rather than on the stovetop -- in fact. the longer it cooks the tastier it is. Freezes well also.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

BLACK BEAN CHICKEN CHILI

Steps:

• Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
• Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
• Serve with shredded cheese, if desired.

GROUND CHICKEN AND BLACK-BEAN CHILI

Steps:

• Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
• Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
• Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
• thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
• Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.

BLACK BEAN AND CHICKPEA CHILI

Steps:

• If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
• Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
• Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

CHICKEN AND TWO BEAN CHILI

Steps:

• Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
• Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• Heat the olive oil in a large pot over medium-high heat.
• Combine the cumin, paprika, adobo seasoning, and 1 teaspoon of kosher salt in a small bowl. Stir to combine and then rub it into the chicken breasts.
• Once the oil is hot, cook the chicken breasts on both sides for 3 minutes. Remove chicken from pot and set aside.
• Add the onion to the pot and cook for 3 to 5 minutes or until translucent.
• Add the bell pepper and chipotle chili to the pot and cook for 3 minutes. Then add the garlic and cook for 30 seconds, stirring continuously. Add the remaining salt.
• Pour half the beer into the onion mixture and use it to deglaze the bottom of the pot.
• Stir and scrape the bottom of the pot, then add the rest of the beer, tomato sauce, beans, and stock. Stir to combine.
• Nestle the chicken breasts into the chili, so they are covered by the liquid. Cover the pot, turn the heat up and bring the chili to a boil. Then reduce the heat and simmer the chili for 25 minutes.
• Remove the chicken breasts and shred them with two forks. Return the chicken to the pot. Stir and serve.
• Garnish with optional ingredients.
• The chili will keep in the refrigerator for up to three days or freeze for up to three months.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

CHICKEN AND BLACK BEAN CHILI- CROCK POT

Steps:

• Heat oil in skillet over medium heat.
• Cook chicken until no longer pink.
• Using slotted spoon, remove chicken from pan, and transfer to crock pot.
• Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.

PULLED CHICKEN & BLACK BEAN CHILLI

Steps:

• Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
• Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.

AUTHENTIC BLACK BEAN CHICKEN

Steps:

• Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
• Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
• Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
• Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

BLACK & WHITE BEAN CHICKEN CHILI

Steps:

• Combine ingredients in large saucepan.
• Bring to boil on medium-high heat; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.

COOKING WITH THE GODMOTHER: LAO GAN MA BLACK BEAN CHICKEN

Steps:

• Marinate chicken cubes in the Shaoxing wine and salt while you mix the sauce. Combine the Lao Gan Ma Black Bean sauce, light soy sauce, chicken broth, dark soy sauce and sugar in a bowl or measuring cup.
• Heat wok over a high flame until wisps of heat starts to rise from it. Add 2 tablespoons peanut or canola oil, swirl it up the sides of the wok, and heat until quite hot. Add chicken cubes in one layer and leave undisturbed to cook and sear on one side. Flip the chicken, sear on the other side, and stir-fry until fully cooked. Remove chicken from the wok and set aside.
• In a separate pot, bring water to a boil and parboil green beans for about 2-3 minutes, until partially cooked but still crisp. Drain and dry well.
• Clean wok, return to flame, and add 2 tablespoons oil. When oil is hot, add green beans and stir-fry over medium-high flame until they begin to char and are done to your liking. Remove green beans and set aside.
• Add a bit more oil to the wok, and add onion. Stir-fry until it starts to char and caramelize. Add back the green beans and chicken. Pour the sauce in and combine all ingredients well. Stir-fry briefly and splash in a bit more broth if it seems dry. Serve hot.

GRANDMA'S CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.