Prep 15 mins
Cook 1 hr
I'm addicted to black beans so was anxious to try this recipe that I found in a Junior League cookbook. We loved it, it's an instant family favorite!
- 2 boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 garlic cloves, minced
- 2 tablespoons chicken broth
- 2 (28 ounce) cans stewed tomatoes
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 teaspoon salt
- 1⁄2 teaspoon hot sauce (or more to taste)
- 2 cups medium salsa
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- shredded cheddar cheese (optional) or monterey jack cheese (optional)
- 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.
Easy and adaptable to what you have on hand. If you have leftover chicken, just chop that and add right before the beans and tomatoes. I skipped the chicken broth, added some green chilies from a can, and some extra beans. Easy to freeze individual portions for lunches later.
This is a keeper. If you enjoy chili with beef, you will love the chance to have it with chicken. I followed the recipe exactly except I also only used 3 teaspoons chili powder since the salsa was a medium heat. Everyone loved it even before we added the shredded cheese.
I made this over the weekend, but I did make a few changes. I only added 3 teaspoons of chili powder and no hot sauce. I also added a little Splenda to cut the acid in the tomatoes and I added about 10 ounces more of beans than called for. I don't think my changes effected the recipe that much, other than to cut down the heat, so I'm still giving this recipe 5 stars. It was delicious! Especially the following days for lunch. I will definitely make this again. Thanks for sharing it.