Black Bean Chicken Chili

Name: Black Bean Chicken Chili
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 2 pinches chili powder; 2 pinches cumin; 1 pinch black pepper; 1 pinch thyme; 4 cups tomato sauce; 1 (19 ounce) can black beans, well rinsed; 2 medium zucchini, cut in 1/2-inch cubes; 1 1/2 cups fresh corn niblets; 1 medium onion, chopped; 2 garlic cloves, minced; 2 tablespoons chili powder; 1 1/2 teaspoons cumin; 2 pinches thyme; 1 teaspoon salt; 1 teaspoon black pepper; 1 1/2 tablespoons sugar

Submitted by Megohm

"I created this in late August when my vegetable garden was in it's prime, with fresh tomato sauce and zucchini and corn... I'm not really too big on ground beef, so I made this chili with chicken, and it is hands down my favourite chili. My whole family, including the picky ones, loved it. I left out any hot ingredients like cayenne or hot sauce, because that is entirely up to you folks. Tastes great with a nice piece of cornbread alongside too!"

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Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 6-8

ingredients

2 boneless skinless chicken breasts
2 pinches chili powder
2 pinches cumin
1 pinch black pepper
1 pinch thyme
4 cups tomato sauce
1 (19 ounce) can black beans, well rinsed
2 medium zucchini, cut in 1/2-inch cubes
1 ¹⁄₂ cups fresh corn niblets
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 ¹⁄₂ teaspoons cumin
2 pinches thyme
1 teaspoon salt
1 teaspoon black pepper
1 ¹⁄₂ tablespoons sugar

directions

Season chicken breasts with chili powder, cumin, pepper and thyme.
Grill 5 minutes on each side, or till cooked thoroughly (you could probably pan fry them as well, but the grilled flavour is great in this chili).
Shred chicken into small pieces and reserve.
On stovetop, in a large pot, saute onions, zucchini, corn and garlic in a bit of oil on med-low heat for about 10 minutes.
Add black beans and spices(salt, pepper and sugar included), and saute another two minutes.
Add tomato sauce and let simmer, covered, for about 15-20 minutes.
Stir in chicken and let simer, covered for another 5 minutes.

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Reviews

excellent chili recipe. due to time restraints i ended up having to just throw everything into the pot after cutting it up and let it simmer for about 3 hours; turned out just fine. i especially liked the boneless chicken for a change from the ground turkey/chicken/beef. i also did not rinse the black beans as i think using the water/liquid they come in the can with gives what your making a creamier texture; which it did. very nice taste and anything i can throw into a pot and have it coming out so good is a keeper. thanks for sharing.

jennifer in new jer

RECIPE SUBMITTED BY

Megohm

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!

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